Preparation:
Combine flour with Creole seasoning until thoroughly blended. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. Heat oil in a heavy nonstick skillet over high heat. When oil is hot and almost smoking, add mushrooms and saut‚ about 1 minute per side until golden brown. Transfer mushrooms to a platter. Set aside and keep warm. Cook pasta in a large pot of boiling salted water 4-5 minutes or until al dente. Drain pasta in a colander. Serve pasta topped with sauce, mushrooms and Parmesan. |
