| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
2 |
Servings |
INGREDIENTS
| 2 |
|
Portobello mushrooms |
| 2 |
T |
Olive oil |
|
|
Essence of emeril, see recip |
| 1 |
c |
Heavy cream |
| 1 |
c |
Grated st. john's cheese |
| 1 |
t |
Minced garlic |
|
|
Salt and pepper |
| 3/4 |
lb |
Fresh angel hair pasta |
|
|
cooked al dente |
|
|
Tossed with olive oil |
| 2 |
T |
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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