Ingredients Jump to Instructions ↓

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

  2. 1 tablespoon 15ml Bayou Blast -

  3. 1/4 cup 59ml Olive oil

  4. 4 Portobello mushrooms, ea 4" -

  5. 5" dia - rinsed, stemmed

  6. 4 cups 948ml Cooked angel hair pasta

  7. Homemade Tomato Sauce - seeNote

  8. 1/2 cup 73g / 2.6oz Coarsely-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Homemade Tomato Sauce" recipes which are included in this collection.

  2. 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.

  3. This recipe yields 4 servings.


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