Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         assorted mushrooms -- sliced
                        (such as cremini -- chanterelles,
                        -- shiitake
                        -- and button)
   4      tablespoons   oil -- divided
   6      ounces        angel hair pasta
   2      ounces        tasso -- diced
   2      tablespoons   minced shallots
   1      tablespoon    chopped scallions
     1/2  tablespoon    minced garlic
   3      ounces        heavy cream
   1      tablespoon    butter
                        === garnish ===
   2      tablespoons   grated parmesan cheese
                        chopped green onion

Preparation:

Preheat grill until very hot; toss in a handful of soaked hickory chips. When grill begins to smoke, in a large bowl toss mushrooms with 3 tablespoons oil and 1 tablespoon Bayou Blast or to taste; transfer to a wire grilling basket. Place basket on grill and stir mushrooms with a long pair of tongs for smoky flavor to penetrate evenly. Pour mushrooms onto a baking sheet to cool. In a large pot of boiling water cook pasta until just tender; drain and keep warm. Meanwhile, heat remaining oil in a saute pan, add Tasso and saute, shaking pan frequently, 2 minutes. Add shallots, green onions and smoked mushrooms, and cook, tossing 2 minutes. Add garlic and cream, bring to a boil, reduce heat and simmer to reduce slightly. Reheat pasta if necessary and divide between 2 warmed plates. To finish sauce, stir in butter, adjust seasonings with Creole spice and spoon over pasta. Garnish with green onions and Parmesan.