Portabello Mushrooms, Pasta & Fresh Tomato Sauce

Whole portobello mushrooms get dredged in Creole-seasoned flour and seared at screaming-high heat until they develop a golden, spiced crust. Each one sits crown-up on a mound of angel hair pasta, napped with fresh tomato sauce and a shower of grated Parmesan.

The Creole seasoning in the flour coating gives the mushrooms a warm, peppery kick that stands up against the tangy tomato sauce. One tablespoon mixed into the flour is enough to season four caps without overwhelming the earthy mushroom flavor underneath.

Sear them top-side down first for the best presentation. That’s the side your guests see, so it should have the deepest browning.

Chef Tips

• Get the oil almost smoking before adding the mushrooms. High heat sears the flour coating instantly into a crust. Low heat makes it gummy and pale.
• One minute per side is all they need. Portobellos are mostly water, and overcooking turns them spongy and releases their liquid into the pan.
• Shake off excess flour before searing. Too much coating falls off in the oil and burns into bitter flecks.

Variations

• Use linguine or penne instead of angel hair for a sturdier pasta that holds more sauce.
• Add sliced andouille sausage to the tomato sauce for a meaty Cajun version.
• Top with fresh basil and a drizzle of balsamic reduction for an Italian-Creole fusion.