Grilled Portobello Mushrooms over Angel Hair

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for shaving
Salt and pepper
2 Portobello mushrooms
cooked al dente
2 tb olive oil
2 tb Chives; Chopped
Essence of emeril; see recip
1 ts Garlic; minced
3/4 lb Fresh angel hair pasta
Tossed with olive oil
1 c Heavy cream

Original recipe makes 2 Servings



Recipe by: ESSENCE OF EMERIL-SHOW #EE2264 * WITH ST. JOHNS CHEESE SAUCE Preheat the grill. Season each mushroom with olive oil and Essence. Place on the grill and grill for 3-4 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 2-3 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 remaining sauce over the pasta and around the plate. Arrange the mushroom around the pasta. Garnish with hand-shaved 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: (MS KIMBERLY J MENDOZA)

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