Recipe - Capellini With Portobello Tomato Sauce

One half cup All purpose flour
1 tablespoon Creole seasoning
One fourth cup Olive oil
4 lg Portobello mushrooms; rinsed
stemmed, cut into One half inch
slices
Three fourths pound Angel hair pasta
2 cup Spaghetti sauce; hot
One half cup Grated Parmesan cheese

Prep: 10 min, Cook: 10 min.

Combine flour with Creole seasoning until thoroughly blended. Dredge
mushrooms thoroughly in seasoned flour, shaking off any excess. Heat oil in
a heavy nonstick skillet over high heat. When oil is hot and almost
smoking, add mushrooms and saut‚ about 1 minute per side until golden
brown. Transfer mushrooms to a platter. Set aside and keep warm. Cook pasta
in a large pot of boiling salted water 45 minutes or until al dente. Drain
pasta in a colander. Serve pasta topped with sauce, mushrooms and Parmesan.

Posted to recipeludigest by molony molony@scsn.net on Feb 19, 1998