Plum Tomato Sauce W/portobello Mushrooms Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Olive oil,
1/3 cup: Onion, chopped
2 tbsp: Garlic, minced
Salt, to taste
Pepper, to taste
2 cup: Italian plum tomatoes,
1/3 cup: Fresh basil, chopped
1/2 cup: Chicken broth,
Fresh ground black pepper,
2 tbsp: Unsalted butter,
1/2 lbs: Angel hair pasta,
1/2 cup: All-purpose flour,
1 tbsp: Creole seasoning,
1/4 cup: Olive oil,
4: Portobellow mushrooms,
1/2 cup: Parmesan cheese, grated
Directions:
Remove stem from mushrooms. Mix flour and Creole Seasoning. Dredge
mushroom caps in flour. Saute in olive oil. Make tomato sauce: In
hot olive oil, add onion and garlic, saute one to two minutes. Add
basil, pepper and salt, then tomatoes. Stir to extract juices. Add
chicken stock. Cook about three minutes, then add the butter and
season with additional salt and pepper. In lightly salted boiling
water cook the angel hair pasta for one to two minutes. Place
blanched pasta in four bowl, top with the sauteed mushroom, put a
little sauce on the pasta and on the mushroom. Top with freshly
grated Parmesan cheese.
Recipe By : Emeril & Friends
From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co
Source from luhu.jp
mushroom caps in flour. Saute in olive oil. Make tomato sauce: In
hot olive oil, add onion and garlic, saute one to two minutes. Add
basil, pepper and salt, then tomatoes. Stir to extract juices. Add
chicken stock. Cook about three minutes, then add the butter and
season with additional salt and pepper. In lightly salted boiling
water cook the angel hair pasta for one to two minutes. Place
blanched pasta in four bowl, top with the sauteed mushroom, put a
little sauce on the pasta and on the mushroom. Top with freshly
grated Parmesan cheese.
Recipe By : Emeril & Friends
From: Dan Klepach Date: 06-16-95 (164) Fido: Home
Co
Source from luhu.jp