Side Pannel
Portabello Mushrooms, Pasta and Fresh Tomato Sauce
Portabello Mushrooms, Pasta and Fresh Tomato Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Pasta
Ingredients List
- 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
Directions
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
2 tbs of the Parmesan.
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
2 tbs of the Parmesan.
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