Mushroom Ragout

Yield:  6

Preparation time is 15 minutes, cooking time 40 minutes

Ingredients

• 3 garlic cloves, minced
• 3 tablespoons olive oil – (45ml)
• 1 small onion chopped
• 2 tablespoons finely chopped fresh sage leafs, – (30ml)
• 2 ¾ cups Portobello mushrooms, thinly sliced – (675ml)
• 2 tablespoons soy sauce – (30ml)
• 4 tablespoons medium dry sherry – (60ml)
• 2 teaspoons cornstarch – dissolved in 1 cup of water – (10ml)
• 1 tablespoon freshly chopped parsley leafs, – (15ml)
• 6 pieces of diagonal sliced French bread, toasted
• 1 whole garlic clove

Directions

1. Toast your baguette slices and rub them with a spilt garlic clove and set them aside.
2. In a heavy skillet sauté onion and garlic in oil till nicely softened. Add your diced mushrooms, sage and a splash of soy.
3. Simmer until the mushroom mixture turns nice and brown and juicy. Add sherry and boil until liquid has evaporated
4. Add cornstarch/water mixture to mushrooms and stir.  Simmer until it researches desired consistency. Fold in parsley and season with salt and pepper to taste.
5. Spoon mushroom ragout over toasted French bread and sever.
6. Serve and enjoy!