| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce09 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 1 |
tb |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 1/4 |
c |
Olive oil |
| 4 |
|
Portobello mushrooms; ea 4. 5. dia, rinsed, stemmed |
| 4 |
c |
Cooked angel hair pasta |
|
|
Homemade Tomato Sauce; see * Note |
| 1/2 |
c |
Coarsely-grated Parmesan cheese |
INSTRUCTIONS
* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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