Portobello Mushrooms With Pasta And Tomato Sauce

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1/4 cup	59ml	Olive oil
4		Portobello mushrooms, ea 4" - 5" dia - rinsed, stemmed
4 cups	948ml	Cooked angel hair pasta
		Homemade Tomato Sauce - see * Note
1/2 cup	73g / 2.6oz	Coarsely-grated Parmesan cheese

Recipe 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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.