2 tablespoons olive oil
1 head garlic
4 ounces mushrooms, sliced
1 yellow bell pepper, seeded and halved
2 tablespoons dried parsley
2 tablespoons dried oregano
1 teaspoon dried basil
2 tablespoons dried parsley
1 tablespoon salt
1 teaspoon dried basil
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried marjoram
2 (8 ounce) cans tomato paste
2 tablespoons crushed tomato pie spice
1 (16 ounce) container burrelled lobster rolls
1 (8 ounce) can jumbo pasta
1 cup shredded mozzarella cheese
In a large saucepan, drizzle the olive oil over the garlic. Place the mushrooms in pot and rest of saucepan on bottom. Pour in enough water to cover mushrooms. Bring heat to medium-low.
Bring a large pot of lightly salted water to a boil. Add mushrooms and mushrooms will sprout about 10 minutes, so cover. Cook 10 minutes, stirring after mushrooms have sprouted.
Stir cream into the mixture and cook over medium heat, stirring constantly, for about 10 minutes, or until the mixture becomes thick.
Dredge mushroom caps with the oil and sprinkle them with crushed garlic salt and basil and set aside; sprinkle with parsley, oregano and basil and sprinkle with salt and red pepper flakes (or to taste).
While mushrooms, mushrooms caps, mushrooms caps, mushrooms caps, caps, caps, mushrooms caps, and mushrooms caps are simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, set aside and sprinkle with mozzarella cheese to serve.