Serves: 8
Total Calories: 50

8 ounces each shiitake, chanterelle, and Portabella mushrooms thinly sliced
2 tablespoons olive oil
1 tablespoon each chopped fresh rosemary and sage or 1 teaspoon each dried
2 teaspoons cornstarch
3/4 cup chicken or vegetable broth
1 clove roasted garlic
8 slices thick sourdough bread lightly toasted
2 tablespoons grated Parmesan cheese

1. Place the mushrooms, oil, rosemary, and sage in a large saucepan. Stir to mix, cover, and cook over medium-high heat for about 8 minutes, stirring occasionally.

2. Uncover the saucepan and continue to cook, stirring often, for 15 to 20 minutes, or until most of the liquid has evaporated and the mushrooms are browned.

3. Stir the cornstarch into the broth, and add to the saucepan. Squeeze the garlic into the saucepan, and mix thoroughly. Cook over medium high heat, stirring constantly, until the mixture comes to a boil and thickens.

4. Place the toasted bread slices on individual dinner plates, and top each with a liberal portion of the mushroom mixture and a sprinkling of Parmesan cheese. Enjoy immediately.

Nutritional Facts:

Serves: 8
Total Calories: 50
Calories from Fat: 36

More Recipes from the The Sophisticated...Olive Cookbook:
Ripe Olive and Cream Cheese Spread
Pecan-Olive Cream Cheese Spread
Making the Olive Oil Decision
Open-Faced Mushroom Sandwich
The Antipasto Sandwich
Hearty Veggie Surprise Sandwich
Stuffed Olives and Cream Cheese Spread