- 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
- 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.