Ingredients Jump to Instructions ↓

  1. 1/2 cup all purpose flour

  2. 1 Tbsp. Creole seasoning

  3. 1/4 cup olive oil

  4. 4 large portobello mushrooms, rinsed stemmed, cut into 1/2 inch slices

  5. 3/4 lb. angel hair pasta

  6. 2 cups spaghetti sauce, hot

  7. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Combine flour with Creole seasoning until thoroughly blended. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. Heat oil in a heavy nonstick skillet over high heat. When oil is hot and almost smoking, add mushrooms and sauté about 1 minute per side until golden brown. Transfer mushrooms to a platter. Set aside and keep warm. Cook pasta in a large pot of boiling salted water 4-5 minutes or until al dente. Drain pasta in a colander. Serve pasta topped with sauce, mushrooms and Parmesan.


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