| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
2 |
Servings |
INGREDIENTS
| 2 |
|
Portobello mushrooms |
| 2 |
tb |
Olive oil |
|
|
Essence of emeril; see recip |
| 1 |
c |
Heavy cream |
| 1 |
c |
Grated st. john's cheese |
| 1 |
ts |
Minced garlic |
|
|
Salt and pepper |
| 3/4 |
lb |
Fresh angel hair pasta cooked al dente |
|
|
Tossed with olive oil |
| 2 |
tb |
Chopped chives |
| 1 |
|
3-oz block st. john's cheese for shaving |
INSTRUCTIONS
Recipe by: ESSENCE OF EMERIL-SHOW #EE2264 * WITH ST. JOHN'S CHEESE SAUCE
Preheat the grill. Season each mushroom with olive oil and Essence. Place
on the grill and grill for 3-4 minutes on each side. For the sauce: In a
hot saute pan, add the cream. When the cream starts to bubble and thicken,
whisk in the cheese. Season with the garlic, salt and pepper. Simmer the
sauce for 2-3 minutes. In a pot of boiling salted and oiled water, drop in
the fresh pasta for about 2 minutes, remove, drain, and add directly to the
sauce. Remove the mushrooms and slice on the bias into 2-inch slices. Using
a pair of tongs, place three nests of pasta in the center of the platter.
Spoon the remaining sauce over the pasta and around the plate. Arrange the
mushroom around the pasta. Garnish with hand-shaved cheese and chives.
Yield: 2 main course servings.
Formatted by Olivia Liebermann.
Posted to Master Cook Recipes List, Digest #109
Date: Tue, 4 Jun 1996 11:46:44, -0500
From: crazy_like_a_fox@prodigy.com (MS KIMBERLY J MENDOZA)
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