Recipe By : Chef Emeril
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Olive oil
1/3 c Onion -- chopped
2 tb Garlic -- minced
Salt & white pepper -- to taste
2 c Italian plum tomatoes
1/3 c Fresh basil -- chopped
1/2 c Chicken broth
Fresh ground black pepper
2 tb Unsalted butter
1/2 lb Angel hair pasta
1/2 c All-purpose flour
1 tb Creole seasoning
1/4 c Olive oil
4 Portabella mushrooms
1/2 c Parmesan cheese -- grated
Remove stem from mushrooms. Mix flour and Creole seasoning. Dredge
mushroom caps in flour. Sauté in olive oil.
Make Tomato Sauce:
In hot olive oil, add onion and garlic, sauté 1 to 2 minutes. Add
basil, pepper, and salt, then tomatoes. Stir to extract juices. Add
chicken stock. Cook about 3 minutes, then add the butter and season
with additional salt and pepper.
In lightly salted boiling water cook the angel hair pasta for 1 to
2 minutes.
Place blanched pasta in four bowl, top with the sautéed mushroom, put
a little sauce on the pasta and on the mushroom. Top with freshly
grated Parmesan cheese.
