2 tablespoons olive oil
4 cloves garlic, minced
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 teaspoons dried sage
1/4 teaspoon dried tarragon
1/4 teaspoon dried marjoram
1 tablespoon olive oil
1/2 cup all-purpose flour
1/2 cup water
1/2 cup chopped onions
1/4 cup water
1/4 cup grated Parmesan cheese
1/2 cup sliced fresh mushrooms
1/2 cup chopped celery
1/2 teaspoon dried sage
1/2 teaspoon dried tarragon
1/2 teaspoon dried marjoram
1/4 teaspoon chopped fresh thyme
2 cloves crushed red pepper
1 teaspoon dried basil
Heat olive oil in a large heavy skillet over medium heat. Cook garlic in olive oil until golden. Remove garlic cloves, and set aside. Brown other side of garlic cloves; remove from skillet. Heat olive oil in skillet over medium heat. Brown sausage thoroughly, and drain.
Mix flour, salt, sage, tarragon, marjoram, olive oil, water, onions, celery, sage, tarragon, marjoram, olive oil, flour, water, celery, sage, tarragon, marjoram, olive oil, marjoram, and thyme; sprinkle mixture over bottom and sides of casserole.
Return skillet to medium heat. Pour sauce over whole, and heat through. Top with mushrooms, celery, sage, tarragon, marjoram, thyme, garlic cloves, red pepper, basil.