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Title: Grilled Portobello Mushrooms Over Angel Hair
Yield: 2 Servings

Ingredients

      2    Portobello mushrooms
      2 tb Olive oil
           Emeril's Essence; see * Note
      1 c  Heavy cream
      1 c  Grated St. John's Cheese
      1 ts Minced garlic
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
    3/4 lb Fresh angel hair pasta;
           -cooked al dente,
           ; tossed in olive oil
      2 tb Chopped chives
      3 oz St. John's Cheese; for
           -shaving

Instructions

* Note: See the "Emeril's Essence Information" recipe which is included
inthis collection.

Preheat the grill. Season each mushroom with olive oil and Emeril's
Essence. Place on the grill and grill for 3 to 4 minutes on each side.
For the sauce: In a hot saute pan, add the cream. When the cream
starts to bubble and thicken, whisk in the cheese. Season with the garlic,
salt and pepper. Simmer the sauce for 2 to 3 minutes.
In a pot of boiling salted and oiled water, drop in the fresh pasta
for about 2 minutes, remove, drain, and add directly to the sauce. Remove
the mushrooms and slice on the bias into 2-inch slices. Using a pair of
tongs, place three nests of pasta in the center of the platter. Spoon the
remainingsauce over the pasta and around the plate. Arrange the mushrooms
around the pasta. Garnish with hand-shaved cheese and chives,
This recipe yields 2 main course servings.

Comments: The original recipe title as listed is "Grilled
Portobello Mushrooms Over Angel Hair With St. John's Cheese Sauce".

Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2264 broadcast
03-10-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

03-13-1997

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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