Chef Tee’s Mushroom Vinaigrette

Makes about 1 cupS n p logo
Ingredients

  • 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

Directions

  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.

 

Chef Tee’s Mushroom Stuffing

Serves 4 to 6S n p logo
Prep time: 10 minutes ; cooking time: 10-to-15 minutes
Ingredients

  • 2 Tbsps. canola oil
  • 2 Tbsps. butter, unsalted
  • ¼ cup white or yellow onion, diced
  • ¼ cup celery, diced
  • 2 cups day old bread, diced and toasted
  • ¼ to ½ cup chicken broth
  • 1 Tbsp. dried thyme
  • Salt & Pepper
  • 2 cups sliced shitake mushrooms
  • 1 egg

Directions

  1. Heat canola oil, butter in large sauté pan over medium heat.
  2. Add onions, celery, mushrooms; cook until mushrooms slightly browned.
  3. Add bread; stir; make sure bread is coated; cook until bread slightly toasted.
  4. Add in chicken broth, egg; stir to combine—mixture should be moist and easy to spread.
  5. Stir in dry thyme, season w/Salt & Pepper to taste.
  6. Cool; set mixture aside.