Cooking with the Scalafani Brothers - Fresh Pasta with smoked Mushrooms and Tasso

Fresh Pasta with Smoked Mushrooms and Tasso


1 pounds assorted mushrooms (cremini, chanterelles, shiitake, button)

4 Tablespoons olive oil

sea salt & fresh ground black pepper

Creole Seasoning

4 sprigs of thyme

4 ounces tasso

4 Tablespoons shallots, peeled & minced

4 Tablespoons, green onions, sliced

½ cup Creole tomatoes, peeled, seeded & diced

1 Tablespoons garlic, peeled & chopped

½ cup dry sherry

1 cup heavy cream

2 Tablespoons butter

½ cup grated Parmesan cheese

½  pound fresh pasta


In a large bowl, combine the mushrooms, 2 Tablespoons olive oil, fresh thyme, and salt and pepper to taste and mix well.  Prepare a stovetop smoker with hickory or oak chips and place over heat.  Add the mushrooms and close the lid.  Cook for about 10 minutes then remove from heat.  Keep covered for 5 more minutes.  Remove the mushrooms and roughly chop, then add to a bowl.  Strip the thyme from the stems and chop, then add to the bowl with the mushrooms.  Set aside.


In a large sauté pan, heat the remaining 2 Tablespoons of olive oil over medium high heat.  Add the tasso and shallots and cook for 1 minute.  Add the green onions and tomatoes and cook for a minute more.  Add the garlic and smoked mushrooms, stirring the pan, then deglaze with the sherry.  Reduce by half and add the cream.  Bring to a boil then reduce the heat to a simmer.  Season to taste with creole seasoning, salt and pepper.  Turn off the heat and stir in the butter until emulsified.  Stir in the cheese. 



Cook the pasta in a large pot of salted water.  When al dente, drain the pasta and toss in the sauce. Divide into 2 bowls.

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