| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh Tomato Sauce |
| 1/2 |
lb |
Angel hair pasta |
| 1/2 |
c |
Flour |
| 1 |
tb |
Emeril's Creole Seasoning |
| 1/4 |
c |
Olive oil |
| 4 |
|
Portabello mushrooms each |
|
|
About 4-5" in — rinsed & |
|
|
Stemmed |
|
|
Diameter |
| 1/2 |
c |
Coarsely grated fresh |
|
|
Parmesan cheese |
|
2 |
tbs of the Parmesan. |
INSTRUCTIONS
Prepare the Fresh Tomato Sauce, and keep warm
Meanwhile, combine the flour with the Creole Seasoning until thoroughly
blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking
off any excess.
Heat the remaining oil in a large skillet over high heat. When the oil is
hot and almost smoking, add the mushrooms, top side first, and saute them
until golden brown, for about 1 minutes on each side. Remove from skillet.
Cook pasta and drain.
To serve, mound 1/2 c of pasta in each pasta bowl. Place 1 mushroom, top
side up, on each pasta serving. Nap with 1/2 c of sauce, and sprinkle with
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400
From: Betsy Burtis <BuddoB@AOL.COM>
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”