2 c Fresh Tomato Sauce
1/2 lb angel hair pasta
1/2 c flour
1 tb Emeril=D5s Creole Seasoning
1/4 c olive oil
4 portabello mushrooms each about 4-5=D3 in — rins
ed & stemmed diameter 1/2 c coarsely grated fresh Parmesan cheese
Prepare the Fresh Tomato Sauce, and keep warm
Meanwhile, combine the flour with the Creole Seasoning until thoroughly b lended. Dredge the mushrooms thoroughly in the seasoned flour, shaking o ff any excess.
Heat the remaining oil in a large skillet over high heat. When the oil i s hot and almost smoking, add the mushrooms, top side first, and saute th em until golden brown, for about 1 minutes on each side. Remove from ski llet.
Cook pasta and drain.
To serve, mound 1/2 cup of pasta in each pasta bowl. Place 1 mushroom, t op side up, on each pasta serving. Nap with 1/2 c of sauce, and sprinkle with 2 tbs of the Parmesan.