text: In a large skillet saute garlic in olive oil for 2 mintues. Add onion and sage. Cook stirring until onion is softened.
  Add mushroom slices and soy sauce and continue cooking over medium heat until mushrooms begin to brown. Add sherry, honey and vinegar. Boil until liquid is mostly evaporated.
  Stir in cornstarch-water mixture. Simmer stirring until sauce is thickened. Place two toasted bread slices on each plate. Spoon mushrooms and sauce over toast.