Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Flour |
| 1 tablespoon | Bayou Blast - {Emerils 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.