Mushroom ragout on toast

1 servings

Ingredients

Quantity Ingredient
2 Garlic cloves; minced
1 tablespoon Olive oil
1 small Onion; chopped fine
1½ tablespoon Finely chopped fresh sage leaves or 1 1/2
; teaspoons crumbled dried sage
½ pounds Mushrooms; trimmed and sliced
; thin (about 2 3/4
; cups)
1½ tablespoon Soy sauce
3 tablespoons Medium-dry Sherry
1 tablespoon Red-wine vinegar
2 teaspoons Cornstarch dissolved in 1 cup water
1 tablespoon Minced fresh parsley leaves
Six; (1/2-inch) thick
; diagonal slices
; French or Italian
; bread, toasted

Directions

In a 9- to 10-inch heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and sage and cook, stirring, until onion is softened.

Add mushrooms and soy sauce and cook, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and vinegar and boil until liquid is evaporated.

Stir cornstarch mixture and add to mushrooms. Bring liquid to a boil, stirring, and simmer until thickened to desired consistency. Stir in parsley and salt and pepper to taste.

Spoon mushroom ragout over toasts.

Serves 2 as a hearty first course or light supper.

Gourmet November 1994

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Converted by MM_Buster v2.0l.

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