Recipe - Grilled Portobello Mushrooms

2 Portobello mushrooms
2 tablespoon Olive oil
Essence of emeril; see recip
1 cup Heavy cream
1 cup Grated st. john's cheese
1 teaspoon Minced garlic
Salt and pepper
Three fourths pound Fresh angel hair pasta
cooked al dente
Tossed with olive oil
2 tablespoon Chopped chives
1 3oz block st. john's cheese
for shaving

Recipe by: ESSENCE OF EMERILSHOW #EE2264 * WITH ST. JOHN'S CHEESE SAUCE
Preheat the grill. Season each mushroom with olive oil and Essence. Place
on the grill and grill for 34 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 23 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 2inch slices. Using
a pair of tongs, place three nests of pasta in the center of the platter.
Spoon the remaining sauce over the pasta and around the plate. Arrange the
mushroom around the pasta. Garnish with handshaved cheese and chives.
Yield: 2 main course servings.

Formatted by Olivia Liebermann.

Posted to Master Cook Recipes List, Digest #109

Date: Tue, 4 Jun 1996 11:46:44, 0500

From: crazy_like_a_fox@prodigy.com (MS KIMBERLY J MENDOZA)