| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; chopped fine |
| 1 1/2 |
tb |
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 |
tb |
Soy sauce |
| 3 |
tb |
Medium-dry Sherry |
| 1 |
tb |
Red-wine vinegar |
| 2 |
ts |
Cornstarch dissolved in 1 cup water |
| 1 |
tb |
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
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