Wash and quarter large mushrooms.
Crush the garlic and salt together with the flat of a knife.
Put the margarine into a large bowl and place in the microwave. Heat
on full power for 1 minute. Stir until melted. Add the mushrooms,
garlic and pepper to taste. Toss the mushrooms to coat with the margarine
mixture. Cook on full power for 5 minutes, stirring occasionally until
the mushrooms are tender but not soft.
While the mushrooms are cooking, toast the bread. Using a slotted
spoon, pile the cooked mushrooms on to the hot toast.
Blend the arrowroot with 1 tablespoon cold water and stir into the
remaining juices. Cook for 1 minute or until thickened, stirring once
during and once after cooking. Pour the sauce over the mushrooms,
sprinkle with parsley and serve hot.
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