Mushrooms And Garbanzos On Toast With Cider And Thyme

1. 1

   In a medium saute pan, heat oil over medium-high heat. Toss in the shallot and cook until they are soft and sizzling, 4 to 5 minutes.

2. 2

   Add in the mushrooms, thyme, and vinegar, and cook until the mushrooms start to soften.

3. 3

   Stir in the poultry seasoning, salt, pepper, and garbanzos, then pour in the cider.

4. 4

   Once the cider starts to bubble, turn it down to a low simmer, and cook until the cider is reduced by half to three-quarters, stirring occasionally.

5. 5

   In a small dish, whisk in the arrowroot starch with a splash of water, then pour the mixture into the mushrooms and beans. Let cook another minute or so, until the mixture thickens.

6. 6

   Toast the bread, then lay each slice on a plate or in a shallow bowl. Spoon the mushroom mixture atop and serve warm.

* Per serving · 4 servings · Values may vary.

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