Plum tomato sauce w/portobello mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil | ||
| ⅓ | cup | Onion -- chopped |
| 2 | tablespoons | Garlic -- minced |
| Salt -- to taste | ||
| Pepper -- to taste | ||
| 2 | cups | Italian plum tomatoes |
| ⅓ | cup | Fresh basil -- chopped |
| ½ | cup | Chicken broth |
| Fresh ground black pepper | ||
| 2 | tablespoons | Unsalted butter |
| ½ | pounds | Angel hair pasta |
| ½ | cup | All-purpose flour |
| 1 | tablespoon | Creole seasoning |
| ¼ | cup | Olive oil |
| 4 | Portobellow mushrooms | |
| ½ | cup | Parmesan cheese -- grated |
Directions
Remove stem from mushrooms. Mix flour and Creole Seasoning. Dredge mushroom caps in flour. Saute in olive oil. Make tomato sauce: In hot olive oil, add onion and garlic, saute one to two minutes. Add basil, pepper and salt, then tomatoes. Stir to extract juices. Add chicken stock. Cook about three minutes, then add the butter and season with additional salt and pepper. In lightly salted boiling water cook the angel hair pasta for one to two minutes. Place blanched pasta in four bowl, top with the sauteed mushroom, put a little sauce on the pasta and on the mushroom. Top with freshly grated Parmesan cheese.
Recipe By : Emeril & Friends From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co