Ingredients
1/2
pound mushrooms, thinly sliced
2
large garlic cloves, chopped
1/2
small fried red chili
1/4
cup chopped fresh parsley
2
large 1/2-inch-thick French or sourdough bread slices
Directions
1.
Heat 3 tablespoons oil in heavy medium skillet over medium-low heat. Add mushrooms and garlic; cook until tender, stirring occasionally, about 10 minutes. Add flour; stir 1 minute. Mix Sherry and chili; simmer 3 minutes. Add broth; cook until mixture thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Mix in parsley.
2.
Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.
3.
Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.
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