to begin...
for me. I made sure to do all of the chopping before I had too much of this.
Stovetop action. Mushrooms sauteeing in butter and olive oil, with chopped onion, minced garlic, salt and red pepper flakes. Pasta water coming to a boil. Cream sauce on back burner. Started with a basic roux (equal parts flour and butter) and added heavy cream, mozzarella cheese, fresh basil, parmesan, romano and...uhh...I don't remember what else.
Used fresh sole filets, cod filets, and shrimp. (Forget to take a picture of them cooking). Sauteed seafood in buttery pan after mushrooms were done, and then added them and all of their brown bits to the cream sauce. Mixed mushrooms, onions and garlic back in. Added spinach to cook down in the last-minute heat.
Tossed all, and served with fresh basil. Sadly, the chunks of meaty seafood, browned mushrooms, and even the shape of the pasta can hardly be seen in these pictures, and the garlicky, basil-y, buttery, shrimpy rich smell cannot be transmitted from this blog to you. Sad. Also sad that I was dizzy after just one of these rather massive glasses.
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