Portobello mushrooms with pasta & tomato sauce

4 servings

Ingredients

Quantity Ingredient
½ cup flour
1.00 tablespoon bayou blast - {emeril’s creole seas; oning}, see *
¼ cup olive oil
4.00 portobello mushrooms; ea 4” 5” dia, rinsed, s
4.00 cup cooked angel hair pasta
1 homemade tomato sauce; see * note
½ cup coarsely-grated parmesan cheese

Directions

* 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-001 broadcast 01-20-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

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