Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Fresh tomato sauce

  2. 1/2 lb 227g / 8oz Angel hair pasta

  3. 1/2 cup 31g / 1.1oz Flour

  4. 1 tablespoon 15ml Emeril's creole seasoning

  5. 1/4 cup 59ml Olive oil

  6. 4 Portabello mushrooms each about 4-5 " dia.

  7. 1/2 cup 73g / 2.6oz Coarsely grated fresh parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Cook pasta and drain.

  4. To serve, mound 1/2 cup 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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