Instructions: Prepare the grill or preheat the broiler. Brush the mushrooms with the oil and sprinkle with the salt and pepper. Place them in a broiler pan or on a grill and cook until they are deeply browned, about 4 minutes per side.

Remove from the heat. When the mushrooms are cool enough to handle, thinly slice them on an angle and set aside.

To make tomato sauce: Place a medium-size skillet over medium-high heat and when it is hot, add the oil. Add the garlic and cook until it is golden and lightly toasted, about 2-3 minutes. Add the tomatoes, salt and pepper and cook until tomatoes are soft and stew-like, about 4-5 minutes. Add the wine and cook for 5 minutes more. Add the broth and cook until the liquid has reduced by half, about 5 minutes more. Add the reserved mushrooms and the basil and cook until the mushrooms are warmed through, about 1 minute.

Serve plain or with shaved Parmesan cheese over pasta or polenta.

Yield: 4 servings

serving(including plain polenta but not Parmesan) (Courtesy of Todd English

"The Olives Table")

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