Portobello mushrooms with pasta & tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | flour |
| 1.00 | tablespoon | bayou blast - {emerils creole seas; oning}, see * |
| ¼ | cup | olive oil |
| 4.00 | portobello mushrooms; ea 4 5 dia, rinsed, s | |
| 4.00 | cup | cooked angel hair pasta |
| 1 | homemade tomato sauce; see * note | |
| ½ | cup | coarsely-grated parmesan cheese |
Directions
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Homemade Tomato Sauce” recipes which are included in this collection.
On a small plate blend flour and Bayou Blast. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. In a large skillet heat oil over high heat and add mushrooms top side first.
Cook until golden-brown, about 1 minute each side. Divide pasta among 4 pasta plates and top each with one mushroom, top side up, and Homemade Tomato Sauce over pasta. Sprinkle with cheese. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-001 broadcast 01-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-25-1997
Recipe by: Emeril Lagasse
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