Mushrooms And Garbanzos On Toast With Cider And Thyme

• 1 tablespoon canola oil
• 1 shallot, minced
• 1/2 pound shiitake mushrooms, chopped
• 2 sprigs fresh thyme, leaves removed
• 1 splash apple cider vinegar
• 3/8 teaspoon poultry seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup cooked garbanzo beans
• 1 1/2 cups hard apple cider
• 1 teaspoon arrowroot starch
• 1 splash water
• 2 thickly sliced gluten-free bread, toasted

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. Add in the mushrooms, thyme, and vinegar, and cook until the mushrooms start to soften.
3. Stir in the poultry seasoning, salt, pepper, and garbanzos, then pour in the cider.
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. 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. Toast the bread, then lay each slice on a plate or in a shallow bowl. Spoon the mushroom mixture atop and serve warm.

canola oil, shallot, shiitake mushrooms, thyme, apple cider vinegar, poultry seasoning, salt, black pepper, beans, apple cider, arrowroot starch, water, bread

Taken from food52.com/recipes/33513-mushrooms-and-garbanzos-on-toast-with-cider-and-thyme (may not work)