Portabello mushrooms, pasta and fresh tomato sauce

Yield: 4 Servings

Measure Ingredient
2 cups Fresh Tomato Sauce
½ pounds Angel hair pasta
½ cup Flour
1 tablespoon Emeril's Creole Seasoning
¼ cup Olive oil
4 \N Portabello mushrooms each
\N \N About 4-5\" in -- rinsed &
\N \N Stemmed
\N \N Diameter
½ cup Coarsely grated fresh
\N \N Parmesan cheese
\N 2 tbs of the Parmesan.

Prepare the Fresh Tomato Sauce, and keep warm Meanwhile, combine the flour with the Creole Seasoning until thoroughly blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off any excess.

Heat the remaining oil in a large skillet over high heat. When the oil is hot and almost smoking, add the mushrooms, top side first, and saute them until golden brown, for about 1 minutes on each side. Remove from skillet.

Cook pasta and drain.

To serve, mound ½ c of pasta in each pasta bowl. Place 1 mushroom, top side up, on each pasta serving. Nap with ½ c of sauce, and sprinkle with Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...>

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