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How To make Portabello Mushrooms, Angel Hair Pasta, and Fresh Tomato Sauce
2 cups Fresh Tomato Sauce (recipe follows) 1/2 pound angel hair pasta 1/2 cup all-purpose flour 1 tablespoon Emeril's Creole Seasoning (see below) 1/4 cup olive oil 4 portabello mushrooms, each about 4 to 5 inches in diameter, rinsed and stemmed 1/2 cup coarsely grated fresh Parmesan cheese 1. Prepare the Fresh Tomato Sauce, and keep warm
2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off any excess.
3. Heat the remaining oil in a large skillet over high heat. When the oil is hot and almost smoking, add the mushrooms, top side first, and saute them until golden brown, for about 1 minute on each side. Remove the mushrooms from the skillet.
4. Cook the pasta in a large pot of boiling salted water according to package directions. Drain the pasta in a colander.
5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1 mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the sauce, and sprinkle with 2 tablespoons of the Parmesan.
How To make Portabello Mushrooms, Angel Hair Pasta, and Fresh Tomato Sauce's Videos
EASY VEGAN PESTO CAPELLINI PASTA RECIPE
Join me in making vegan capellini with mushroom, roasted tomatoes, and pesto. This recipe is dairy free, stress free, and of course delicious! Remember to subscribe for more vegan meals and share with your vegan and non-vegan friendlies!
Ingredients:
Capellini (your choice of pasta type, semolina whole wheat pasta used in this video)
Oven roasted tomatoes (will show in another video how to make)
Portobello mushroom
Kalamata olives
Basil pesto (will show in another video how to make)
Olive oil, salt, pepper
White wine for deglazing
Fresh flat leaf italian parsley for garnish
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Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!
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OUTDOORS MUKBANG - CAPELLINI PASTA, HOMEMADE PESTO AND PORTOBELLO MUSHROOMS ON BBQ - Vegetarian
OUTDOORS MUKBANG - CAPELLINI PASTA, HOMEMADE PESTO AND PORTOBELLO MUSHROOMS ON BBQ - Vegetarian
-Rammseth Mukbang's Channel:
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INGREDIENTS
About 3/4 package of spaghetti
3 tbsp butter
about 1/4 cup extra Virgin olive oil
Mushrooms
3 stalk chives
5 freshly minced garlic
1 tbsp freshly minced ginger or 1 tsp powder
1 or 2 tsp minced scotch bonnet pepper
1 or 2 tsp garlic powder, onion powder and paprika
2 tsp dried rosemary
1/2 tsp black pepper
Season bouillon to taste
WATCH VIDEO FOR FULL INSTRUCTION
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