Monkfish Scaloppine with Shiitakes, Chianti and Sage

Yield:	4 Servings
Categories:	Seafood

4	tb	Virgin olive oil
1		1 pound piece monkfish filet
DIVIDER		-- cut into 8 slices
2	oz	Flour mixed with salt and pepper
		L-2 pound shiitake mushrooms
DIVIDER		-- hard foot removed
		And cut in half
8		Leaves sage
8	oz	Dry red wine (preferably chianti)
1	c	Basic tomato sauce
2	tb	Cold butter
1/2	bn	Parsley; finely chopped to
		Yield 1/8 cup