2 tablespoons olive oil
1 garlic clove, minced
1/4 pound mushroom slices
4 each sage leaves, sliced thin
1/4 cup chicken stock
1 tablespoon sweet sherry
1 tablespoon raspberry vinegar
2 tablespoons unsalted butter salt and pepper, to taste lemon jucie, to taste sage sprigs, for garnish
Heat the oil in a skillet. Saute the garlic a minute or two and add the mushrooms. Saute until they start to give up their liquid.
Add the sage and mix well. Season with salt and pepper and reserve.
Place the chicken stock and sweet sheerry in a small saucepan and cook over high heat until reduced by half.
Add the vinegar. Cook for a minute or two and add the butter, one tablespoon at a time. Taste for salt and pepper and adjust the seasonings with lemon juice.
Add the mushrooms and serve. Garnish with sage sprigs