2 peppers (I used orange, but I figure red, yellow, or even green will do although green will be more strong and less sweet. I'm all about using what you have and what you can afford.)
2-3 cloves garlic, minced
1-1/2 tsp dried basil or 1/4 c. fresh
1 c. milk
1/2 lb mushrooms washed and quartered
1 tbsp bullion (chicken, beef, or veggie)
For this sauce, start by roasting your peppers. This part seems hard, but was amazingly easy! I just did it this morning as I was working in the kitchen. The roasting process took only 15 minutes. Here's what I did.
1. First, I turned the oven to BROIL. Then, I rubbed the peppers with olive oil. Next, I put them on a foil lined baking sheet. Then I took a lousy picture with my messy stove in the background so that you, my dear reader, could visualize the process.
2. I Broiled the peppers till they were somewhat black on top. Without preheating the broiler, this only took 5 minutes for the first side.
Actually, these are a bit too lightly browned. You may want to get them a bit darker. See pict below.
3.Next I took a pair of tongs and turned the pepper one turn. Then I broiled again. This time it only took 3 minutes, so be warned. Keep an eye on your peppers and don't burn them completely black! I just set the timer so that I don't have to think about it while I am busy doing other very important things.
Finished product. Beautiful! (the pepper, not the picture)
4. Here, I stuck the peppers in lunch bags so that they can sweat awhile. This makes them easy for peeling.
5. The peppers take very little time to cool (5-10 min). When they were cool, I peeled them with my fingers, removed the seeds, and cut off any inner membranes. The whole process took about 5 minutes.
Peeled and De-seeded!
That's it for now. I'll do the rest closer to dinner time.
Okay, it's time to kick into high gear for dinner. I put the water on the stove to boil the pasta and went to work on the sauce.
6. I diced the roasted peppers and saute'd them in olive oil with some minced garlic and basil. Fresh basil would have been divine, but I didn't have any, so I used about 1-1/2 tsp dried. Saute' for about 10 min on med heat.
7. Next, I put the saute'd mixture into a blender, added a cup of milk and a cup and cream and blended till smooth.
8. After that, I washed and cut the mushrooms up, added the bullion, and saute'd it all in olive oil.
9. Next, I poured the blended pepper mixture into the mushrooms, added about a half cup of parmesan,
and let it cook down till the sauce was thick and yummy.
Arrgghhh!! I forgot to take a picture of the sauce over pasta! That's the second time I've forgotton to take a picture of the finished product for this blog! Sorry! Imagine it drizzled over pasta. Enjoy!