- 3 tablespoons olive oil
- 1/2 pound mushrooms, thinly sliced
- 2 large garlic cloves, chopped
- 1 tablespoon all purpose flour
- 1/4 cup dry Sherry
- 1/2 small fried red chili
- 1 cup canned beef broth
- 1/4 cup chopped fresh parsley
- 2 large 1/2-inch-thick French or sourdough bread slices
- Olive oil
- 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.
- Meanwhile preheat broiler. Brush bread with olive oil. Broil until golden.
- Arrange 1 toast slice on each plate. Spoon mushroom sauce over and serve.