The mushrooms sound delicious. When we have fresh scallops (soon..and of course not those hideous things called 'sea scallops,' which are actually the meat from the wings of rays cut out with something like a cookie cutter), I like putting the caps of baby Bellas on a grill plate, put a scallop in the little hole, add a shot of good olive oil, some crushed garlic and parmesan and grill them. This one of yours would be great either slathered over a hamburger or baked inside a hollowed-out baguette. I've saved it.
As far as the basil and oil, I just dump the ice trays into a zip lock bag and keep it in the door of the freezer. That way, I just grab a couple out during the winter and toss them in the skillet. I've never had them go bad - but, then, they never last too long.
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