Chef Tee’s Mushroom Vinaigrette

Makes about 1 cupS n p logo

  • 1/2 cup extra-virgin olive oil
  • Salt & Pepper to taste
  • 1 tsps. thyme leaves, chopped
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. shallot, minced
  • ¼ cup red wine vinegar (can substitute sherry vinegar)
  • 2 Tbsps. parsley, chopped


  1. Put all ingredients except oil in blender.
  2. Blend on low speed until combined; while blender is still running, add oil in slow, steady stream.
  3. Drizzle on top of Chef Tee’s Wild Mushroom, Baby Arugula and Endive Salad.


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