Plum tomato sauce w/portobello mushrooms

4 servings

Ingredients

Quantity Ingredient
Olive oil
⅓ cup Onion -- chopped
2 tablespoons Garlic -- minced
Salt -- to taste
Pepper -- to taste
2 cups Italian plum tomatoes
⅓ cup Fresh basil -- chopped
½ cup Chicken broth
Fresh ground black pepper
2 tablespoons Unsalted butter
½ pounds Angel hair pasta
½ cup All-purpose flour
1 tablespoon Creole seasoning
¼ cup Olive oil
4 Portobellow mushrooms
½ cup Parmesan cheese -- grated

Directions

Remove stem from mushrooms. Mix flour and Creole Seasoning. Dredge mushroom caps in flour. Saute in olive oil. Make tomato sauce: In hot olive oil, add onion and garlic, saute one to two minutes. Add basil, pepper and salt, then tomatoes. Stir to extract juices. Add chicken stock. Cook about three minutes, then add the butter and season with additional salt and pepper. In lightly salted boiling water cook the angel hair pasta for one to two minutes. Place blanched pasta in four bowl, top with the sauteed mushroom, put a little sauce on the pasta and on the mushroom. Top with freshly grated Parmesan cheese.

Recipe By : Emeril & Friends From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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