3 tablespoons olive oil
2 tablespoons dried basil
1 pound mushrooms
1 medium onion, peeled and cubed
2 cloves garlic, minced
1 (14.5 ounce) can whole peeled tomatoes, undrained
1 (14 ounce) can sliced mushrooms
2 (14.5 ounce) cans tomato paste
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can whole peeled tomatoes with juice
1 (15 ounce) can sliced mushrooms, undrained
salt and pepper to taste
In a large bowl, mix olive oil, basil, mushrooms, onion, garlic, tomatoes, mushrooms, tomato paste, whole corn, tomatoes with juice, mushrooms, tomato sauce and salt and pepper. Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Reserve a mat for serving and roll out paper towels to cut out ribbons. Place mushrooms and onion cubes in a separate mat. Dust sheet with olive oil, and place under the broiler pan. Sprinkle with butter mixture.
Bake in the preheated oven for 1 hour, serving hot as long as desired.
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