Three Step Mushroom Supreme

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

Step l

  • 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!

Step ll

  • 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)

Step lll

  • 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!