Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup onion, thinly sliced
2 teaspoons dried sage, crumbled
1 pound portabella mushrooms, trimmed and sliced thin
3 tablespoons soy sauce
1/4 cup dry sherry
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons red wine vinegar
2 teaspoons cornstarch dissolved in 1 cup water
8 (1/2-inch thick slices) crusty Italian or French bread, toasted
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a large skillet saute garlic in olive oil for 2 mintues. Add onion and sage. Cook stirring until onion is softened.
Add mushroom slices and soy sauce and continue cooking over medium heat until mushrooms begin to brown. Add sherry, honey and vinegar. Boil until liquid is mostly evaporated.
Stir in cornstarch-water mixture. Simmer stirring until sauce is thickened. Place two toasted bread slices on each plate. Spoon mushrooms and sauce over toast.
Serves: 4
Add mushroom slices and soy sauce and continue cooking over medium heat until mushrooms begin to brown. Add sherry, honey and vinegar. Boil until liquid is mostly evaporated.
Stir in cornstarch-water mixture. Simmer stirring until sauce is thickened. Place two toasted bread slices on each plate. Spoon mushrooms and sauce over toast.
Serves: 4
