Put oil in large saut? pan and heat over medium high heat.
Add garlic and stir.
Add mushrooms and stir.
Add whole sage and thyme.
Let cook until mushrooms release their liquid and are soft.
Push mushrooms and herbs to the side of the pan.
Add oil and let heat up.
Add flour and stir into oil and brown slightly to make a roux.
Add wine and broth and stir throughout mushrooms until sauce thickens (about 1-2 minutes).
Discard cooked herbs.
Add salt and pepper to your liking.
If too thick, add additional liquid as necessary (you need to use your cooking instincts here).
Spread mushrooms over toast, garnish with a sprig of fresh herbs, and serve immediately.
If serving as appetizer, cut toast into triangles for bite size finger food.
If serving for breakfast, top with a fried egg, or serve over scrambled eggs.
If serving for dinner, pair with a side salad and glass of white wine.
Use curry powder in place of the herbs, or substitute rosemary and/or parsley for the thyme and sage. You can even try adding red pepper if you like a little kick. The beauty of this dish is its versatility. Make it your own.