Title: Grilled portobello mushrooms over angel hair
      Yield: 4 Servings
 
      2    Portobello mushrooms
      2 tb Olive oil
           Essence (Emeril Lagasse's spice mix)
      1 c  Heavy cream
      1 c  Grated St. John's Cheese
      1 ts Minced garlic
           Salt and pepper
    3/4 lb Fresh angel hair pasta,
           Cooked al dente, tossed with
           Olive oil
      2 tb Chopped chives
      3 oz Block of St. John's Cheese
           For shaving
 
  Preheat the grill. Season each mushroom with olive oil and Essence.
  Place on the grill and grill for 3 to 4 minutes on each side.
  
  For the sauce: In a hot saute pan, add the cream. When the cream
  starts to bubble and thicken, whisk in the cheese. Season with the
  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 tongs, place three nests of pasta in the center of the
  platter. Spoon the remaining sauce over the pasta and around the
  plate. Arrange the mushroom around the pasta. Garnish with
  hand-shaved cheese and chives.
  
  Yield: 2 main course servings