Recipe of the Week
Guest Chef this week is Daniel Rospond, a long time prime player in the restaurant field in St Thomas. He, too, has taken pity on the non-professional cooks out there and developed a few recipes more suited to our limited skills. This recipe is quick and easy – just the thing after a long day at work or a few hours of surfing the net!
Three Step Mushroom Supreme
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tbsp olive oil
Put into a deep frypan and saute until transparent (3-5 minutes). Be careful not to burn the garlic (easily done) since it will be bitter, bitter, bitter!
- 1/4 lb Canadian bacon, julienned
- 1/4 lb smoked turkey, julienned
Add to frypan and continue to cook until meats are slightly browned (about 5 minutes)
- 1/4 cup dry white wine
- 5 shitake mushrooms, thinly sliced (actually I substitute Portobello – my favorites)
- 3 cups white mushrooms, thinly sliced
Add to shallot/meat mixture, cover and continue cooking for 5-8 minutes. Serve on French bread that has been lightly toasted on one side.
This great meal for two (so double it if you have company – it’s special enough for guests) will take you less than half an hour, chopping and slicing included. While it’s finishing cooking, unattended note, throw together a little green salad and you will have a balanced, healthy meal. Then you can splurge on dessert – the good stuff!