*  Exported from  MasterCook  *
 Recipe By     : ESSENCE OF EMERIL-SHOW #EE2264
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Portobello mushrooms
    2      tablespoons   olive oil
                         Essence of Emeril -- see recipe
    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
    1      3 ounce       block  St. John’s Cheese -- for shaving
 * WITH ST. JOHN'S CHEESE SAUCE Preheat the grill. Season each mushroom 
 with olive oil and Essence. Place on the grill and grill for 3-4
 on each side.  For the sauce: In a hot saute pan, add the cream. When
 cream starts to bubble and thicken, whisk in the cheese. Season with
 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
 place three nests of pasta in the center of the platter.
 Spoon the remaining sauce over the pasta and around the plate. Arrange
 mushroom around the pasta. Garnish with hand-shaved cheese and chives. 
 Yield: 2 main course servings.
 Formatted by Olivia Liebermann.
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