Portabello Mushrooms, Angel Hair Pasta, And Fresh Tomato Sauce
Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          Fresh Tomato Sauce
     1/2  Pound         angel hair pasta
     1/2  Cup           all-purpose flour
   1      Tablespoon    Emeril's Creole Seasoning
     1/4  Cup           olive oil
   4                    portabello mushrooms -- each about 4 to 5 inches, rinsed and stemmed
     1/2  Cup           coarsely grated fresh Parmesan cheese
 

Preparation:

Instructions: 1. Prepare the Fresh Tomato Sauce, and keep warm 2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off any excess. 3. 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 minute on each side. Remove the mushrooms from the skillet. 4. Cook the pasta in a large pot of boiling salted water according to package directions. Drain the pasta in a colander. 5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1 mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the sauce, and sprinkle with 2 tablespoons of the Parmesan. Source: Emeril Lagasse, New New Orleans Cooking Makes: 4 first-course servings