Portobello mushrooms with pasta and tomato sauce

Yield: 4 servings

Measure Ingredient
½ cup Flour
1 tablespoon Bayou Blast - {Emeril’s Creole Seasoning}; see * Note
¼ cup Olive oil
4 \N Portobello mushrooms; ea 4” 5” dia, rinsed, stemmed
4 cups Cooked angel hair pasta
\N \N Homemade Tomato Sauce; see * Note
½ cup Coarsely-grated Parmesan cheese

* 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

Converted by MM_Buster v2.0l.

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