Yield: 1 Servings
|½ cup||All purpose flour|
|1 tablespoon||Creole seasoning|
|¼ cup||Olive oil|
|4 larges||Portobello mushrooms; rinsed stemmed, cut into 1/2 inch slices|
|¾ pounds||Angel hair pasta|
|2 cups||Spaghetti sauce; hot|
|½ cup||Grated Parmesan cheese|
Prep: 10 min, Cook: 10 min.
Combine flour with Creole seasoning until thoroughly blended. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. Heat oil in a heavy nonstick skillet over high heat. When oil is hot and almost smoking, add mushrooms and saut about 1 minute per side until golden brown. Transfer mushrooms to a platter. Set aside and keep warm. Cook pasta in a large pot of boiling salted water 4-5 minutes or until al dente. Drain pasta in a colander. Serve pasta topped with sauce, mushrooms and Parmesan.
Posted to recipelu-digest by molony <molony@...> on Feb 19, 1998