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Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Portabello Mushrooms, Pasta and Fresh Tomato Sauce

	Category	Pasta Recipes
	Views	212
	Ratings	0

Ingredients And Procedures

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.

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<h1>Portabello Mushrooms, Pasta and Fresh Tomato Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 c Fresh Tomato Sauce <P>1/2 lb angel hair pasta <P>1/2 c flour <P>1 tb Emeril=D5s Creole Seasoning <P>1/4 c olive oil <P>4 portabello mushrooms each about 4-5=D3 in -- rins <P>ed & stemmed diameter 1/2 c coarsely grated fresh Parmesan cheese <P><P>Prepare the Fresh Tomato Sauce, and keep warm <P>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. <P>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. <P>Cook pasta and drain. <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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