| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
November 19 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Garlic cloves, minced |
| 1 |
T |
Olive oil |
| 1 |
|
Onion, chopped fine |
| 1 1/2 |
T |
Finely chopped fresh sage |
|
|
leaves or 1 1/2 |
|
|
teaspoons crumbled dried |
|
|
sage |
| 1/2 |
lb |
Mushrooms, trimmed and |
|
|
sliced |
|
|
thin about 2 3/4 |
|
|
cups |
| 1 1/2 |
T |
Soy sauce |
| 3 |
T |
Medium-dry Sherry |
| 1 |
T |
Red-wine vinegar |
| 2 |
t |
Cornstarch dissolved in 1 |
|
|
cup water |
| 1 |
T |
Minced fresh parsley leaves |
|
|
Six, 1/2-inch thick |
|
|
diagonal slices |
|
|
French or Italian |
|
|
bread toasted |
INSTRUCTIONS
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 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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