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  Smoked Mushrooms and Tasso Pasta

4 tablespoons butter
2/3 cup extra-virgin olive oil
6 - 8 cloves garlic, finely minced
1 bunch green onions, chopped, including most of the tops
1/3 pound tasso
2 - 3 teaspoons Creole seasoning blend
1 pound  mushrooms,
 2 tablespoons liquid smoke
1/3 cup fresh parsley, chopped
Salt and black pepper to taste
3/4 pound fr favorite pasta

Put the liquid smoke into the bottom a large Dutch oven. Put a wire rack in the bottom of the Dutch oven and put the mushrooms on top of it. Cover and turn the heat to high for 5 minutes. Turn it off and let the mushrooms stay in the covered pot for about 20 minutes. Remove and slice. Melt the butter in a large saute pan, add the olive oil and mix. Saute the garlic over extremely low heat for about 10 minutes. Do not brown or burn the garlic; this is to let the flavor saturate the butter/oil mixture. Add the green onions and saute over low-medium heat for a few minutes. Add the tasso and Creole seasoning and saute for 5 minutes. Add the mushrooms and continue cooking over low-medium heat until the mushrooms are cooked. Add parsley and adjust seasonings to taste.

I distrust those people who know so well what God wants them to do because I notice it always coincides with their own desires.