Instructions: MAKES 7 CUPS DAIRY-FREE

This all-purpose mushroom ragu is even better the next day. Try it with pasta, as an omelet filling, spooned on top of a baked potato...the possibilities are endless. If fresh basil is unavailable, substitute 1 to 2 teaspoons dried mixed with 1/4 cup chopped flat-leaf parsley. Ragu will keep up to four days refrigerated; it can also be frozen.

In medium saucepan, heat 1 tablespoon oil over medium-high heat. Add half of the onions and cook, stirring, until lightly golden, about 3 minutes.

Add half of the garlic and cook, stirring, 1 to 2 minutes. Stir in tomato puree, 1/2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water.

Increase heat to high and bring to a boil, stirring. Reduce beat to low and simmer, stirring occasionally, 30 minutes.

Meanwhile, in large saucepan, heat 1 tablespoon oil over high heat. Add remaining onions and cook, stirring, until lightly golden, about 3 minutes.

Add remaining garlic and cook, stirring, 1 to 2 minutes. Add all mushrooms and cook, stirring often, 3 minutes. Add remaining 1 tablespoon oil and cook, stirring occasionally, until mushrooms are tender and begin to release their juices, 3 to 4 minutes more. Stir in tomato mixture and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors have blended, about 20 minutes. Remove from heat. Stir in basil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

Serve hot.

Here are some great ways to use a mushroom ragu:

***Toss 2 to 3 cups with 1 pound cooked pasta. Sprinkle with freshly grated Parmesan if desired.

***Spoon a little over cooked polenta.

***Use as a savory omelet filling or to top a frittata.

***Spoon over cooked asparagus, zucchini, cauliflower or squash, such as butternut, acorn or spaghetti squash.

***Use to fill or top crepes.

***Top ready-made or homemade vegetarian burgers.

***Use to top a baked potato.

***Spread over toasted, olive-oil brushed Italian bread slices

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