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Plum Tomato Sauce With Portabella Mushrooms
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Olive oil
1/3 cup Onion -- chopped
2 tablespoons Garlic -- minced
Salt/white -- pepper to taste
2 cups Italian Plum Tomatoes
1/3 cup Fresh basil -- chopped
1/2 cup Chicken broth
fresh ground black pepper
2 tablespoons Unsalted butter
1/2 pound Angel hair pasta
1/2 cup All-purpose flour
1 tablespoon Creole Seasoning
1/4 cup Olive oil
4 Portabella mushrooms
1/2 cup -- grated
Remove stem from mushrooms. Mix flour and Creole Seasoning. Dredge mushroom cap
s in flour. Saut‚ in olive oil.
Make tomato sauce: In hot olive oil, add onion and garlic, saut‚ one to
two minu
tes. Add basil, pepper and salt, then tomatoes. Stir to extract juices. Add chi
cken stock. Cook about three minutes, then add the butter and season with addit
ional salt and pepper.
In lightly salted boiling water cook the angel hair pasta for one to two minute
s.
Place blanched pasta in four bowl, top with the saut‚ed mushroom, put a
little s
auce on the pasta and on the mushroom. Top with freshly grated Parmesan cheese.
Source: chef Emeril
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