Grilled Portobellos over Angel Hair Pasta with St. John's Cheese Sauce
- 2 portobellos
- 2 tablespoons olive oil
- Essence, recipe follows
- 1 cup heavy cream
- 1 cup grated St. John's cheese
- 1 teaspoon minced garlic
- Salt and pepper
- 3/4 pound fresh angel hair pasta, cooked al dente, tossed with olive oil
- 2 tablespoons chopped chives
- 3 ounce block St. John's Cheese, for shaving
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Preheat the grill.
- Season each mushroom with olive oil and 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 remaining sauce over the pasta and around the plate.
- Arrange the mushroom around the pasta.
- Garnish with hand-shaved cheese and chives.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
portobellos, olive oil, heavy cream, s cheese, garlic, salt, hair pasta, chives, s cheese, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme
Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-portobellos-over-angel-hair-pasta-with-st-johns-cheese-sauce-recipe.html (may not work)