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Ingredients
- 3 Tbsp. extra virgin olive oil
- 1/2 lb mushrooms thinly sliced
- 2 lrg garlic cloves minced
- 1 Tbsp. all purpose flour
- 1/4 c. dry Sherry
- 1/2 sm fried red chili
- 1 c. canned beef broth
- 1/4 c. minced fresh parsley
- 2 lrg French or possibly sourdough bread slices (1/2-inch-thick) Extra virgin olive oil
Directions
- Heat 3 Tbsp. oil in heavy medium skillet over medium-low heat. Add in mushrooms and garlic; cook till tender, stirring occasionally, about 10 min. Add in flour; stir 1 minute. Mix Sherry and chili; simmer 3 min. Add in broth; cook till mix thickens slightly, stirring occasionally, about 20 min. Season with salt and pepper. Fold in parsley.
- Meanwhile preheat broiler. Brush bread with extra virgin olive oil. Broil till golden brown.
- Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 581g | |
| Calories 551 | |
| Calories from Fat 371 | 67% |
| Total Fat 41.97g | 52% |
| Saturated Fat 5.98g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 808mg | 34% |
| Potassium 971mg | 28% |
| Total Carbs 22.25g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 8.36g | 6% |
| Protein 10.88g | 17% |
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