Wow. Over the top. How about we try over potato bread toast with these ‘shrooms instead of always pasta? Ready, get set, go!

Makes 4 cups

8 T. margarine

1 lb. fresh white button mushrooms, washed and cut

1 lb. crimini (Babybella) mushrooms, washed and cut

Cut mushrooms into different sizes and shapes to create the impression of different types of mushroom for the budget-minded person – some slices, some dices, some chunks

6-8 lg. garlic cloves, smashed and coarsely cut

1 T. garlic powder

2 t. smoked paprika

1 T. sea salt

1 t. onion powder

1 t. dried tarragon

1 c. Marsala wine

1 c. water

2 T. arrowroot powder mixed with 2 T. additional Marsala wine in cup till dissolved

slices of potato bread lightly toasted and spread with softened margarine

freshly ground black pepper

In extra-large skillet, over medium heat, melt margarine. Add mushrooms, garlic cloves, garlic powder, smoked paprika, sea salt and onion powder. Saute till partially wilted and edges soften – about 10 minutes.

Add tarragon, Marsala wine and water. Stir well, cook 10 minutes boiling at medium heat.

Add arrowroot powder mixture, stirring till thickened, then cook another 10 minutes. Remove from heat and salt and pepper to taste.

Liberally spoon mushroom and liquid over toasted potato bread and serve.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."


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