Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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