Grilled Portobello Mushrooms Over Angel Hair

Recipe Ingredients

2		Portobello mushrooms
2 tablespoons	30ml	Olive oil
		Emeril's Essence - see * Note
1 cup	237ml	Heavy cream
1 cup	146g / 5.1oz	Grated St. John's Cheese
1 teaspoon	5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 lb	340g / 11oz	Fresh angel hair pasta - cooked al dente, tossed in olive oil
2 tablespoons	30ml	Chopped chives
3 oz	85g	St. John's Cheese - for shaving

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill. Season each mushroom with olive oil and Emeril's Essence. Place on the grill and grill for 3 to 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 to 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 mushrooms around the pasta. Garnish with hand-shaved cheese and chives,

This recipe yields 2 main course servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2264 broadcast 03-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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