Recipe - Grilled Portobello Mushrooms With Parmesan Crisps

MUSHROOMS
2 md Portobello mushrooms, stems
removed and wiped clean
1 tablespoon Olive oil
1 teaspoon Kosher salt
1 teaspoon Black pepper

TOMATO SAUCE
2 tablespoon Extravirgin olive oil
3 Garlic cloves, thinly
cut or sliced up , (up to 4)
5 Plum fresh or canned
tomatoes, minced small
1 teaspoon Kosher salt
One fourth teaspoon Black pepper
1/3 cup Dry white wine
One half cup Water or chicken broth or
lowsodium canned chicken
broth
6 Fresh basil leaves, cut into
chiffonade
Shaved Parmesan cheese,
optional

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 mediumsize skillet over mediumhigh heat and
when it is hot, add the oil. Add the garlic and cook until it is golden and
lightly toasted, about 23 minutes. Add the tomatoes, salt and pepper and
cook until tomatoes are soft and stewlike, about 45 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

Nutritional information:142.3 calories and 3.4 grams of fat per
serving(including plain polenta but not Parmesan) (Courtesy of Todd English
"The Olives Table")

RECIPE FOR HEALTH SHOW #RHC217, Copyright, 1997, TV FOOD NETWORK, G.P., All
Rights Reserved

McBusted by Gail Shermeyer 4paws@netrax.net on Mar 31, 1997

Recipe by: RECIPE FOR HEALTH SHOW #RHC217 Posted to MCRecipe Digest V1
#550 by 4paws@netrax.net (ShermeyerGail) on Apr 04, 1997