Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2 as a hearty first course or light supper
Ingredients
2 garlic cloves, minced
1 tablespoon olive oil
1 small onion, chopped fine
1 1/2 tablespoons finely chopped fresh sage leaves or 1 1/2 teaspoons crumbled dried sage
1/2 pound mushrooms, trimmed and sliced thin (about 2 3/4 cups)
1 1/2 tablespoons 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
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Spoon mushroom ragout over toasts.
