We use to make this a lot but never posted. It is an easy breakfast, lunch, or snack in the afternoon or late evening.
2 chopped garlic cloves
1 Tbs. (15 ml) olive oil
1 chopped onion
3 Tbs. (45 ml) sherry or Balsamic vinegar
2 tsp. (10 ml) cornstarch (also called: cornflour or maize starch)
1 1/2 tsp. (7,50 ml) chopped sage
1/2 pound (225 g) sliced mushrooms
1 1/2 Tbs. (20 ml) soy sauce (liquid aminos-gluten free)
1 Tbs. (15 ml) each: parsley and red wine vinegar
slices of toast
1. Sauté in oil: garlic, onion, sage, and mushrooms.
2. In another sauce pan, bring to a boil: soy sauce/aminos, sherry/Balsamic and red wine vinegar.
3. Add cornstarch to the liquid and bring back to a boil.
4. Mix in the garlic, onion, sage, and mushrooms.
5. Sever over toasted bread.
Serves 3
2 chopped garlic cloves
1 Tbs. (15 ml) olive oil
1 chopped onion
3 Tbs. (45 ml) sherry or Balsamic vinegar
2 tsp. (10 ml) cornstarch (also called: cornflour or maize starch)
1 1/2 tsp. (7,50 ml) chopped sage
1/2 pound (225 g) sliced mushrooms
1 1/2 Tbs. (20 ml) soy sauce (liquid aminos-gluten free)
1 Tbs. (15 ml) each: parsley and red wine vinegar
slices of toast
1. Sauté in oil: garlic, onion, sage, and mushrooms.
2. In another sauce pan, bring to a boil: soy sauce/aminos, sherry/Balsamic and red wine vinegar.
3. Add cornstarch to the liquid and bring back to a boil.
4. Mix in the garlic, onion, sage, and mushrooms.
5. Sever over toasted bread.
