Mushroom Sauce

For light baked fish (sole or snapper)

2 Tbsp Oil Or margarine
2 cloves Garlic Crushed
6 oz Mushrooms Small, sliced
2 Tbsp Sherry Cooking
2 ea Vegetable Cubes Dissolved in 1/4 cup hot water
1 Tbsp Tomato Paste
2 Tbsp Corn Starch

Sauté mushrooms and garlic in oil until soft.  Add half of the water of the seasoning cubes, sherry, tomato paste and bring to a slow boil. Stir in corn starch. Turn off heat, pour over uncooked fish in a baking dish and bake approx. 30 - 35 minutes, uncovered in a 400 degree oven. Enough for 2 pounds of fish.

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