1/4 cup lemon juice
1/3 cup dry Marsala
1/4 cup shallots, minced
2 T sugar
1 t salt
1 T Dijon mustard
5 turns freshly ground pepper
Combine all ingredients in blender, pulse for about ten seconds, then drizzle
in 3/4 cup of extra virgin olive oil. Blend well and set aside.
1/2 lb. crimini mushrooms, cleaned and quartered
1 clove fresh garlic, minced
1/2 lb. Shiitake mushrooms, cleaned and stems removed, sliced
1/2 lb. oyster mushrooms, cleaned and sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh tyme, leaves peeled from stems
1/3 lb. chevre cheese
Heat vinaigrette in skillet to very slow boil, add crimini mushrooms and
garlic, saute’ for about five minutes. Add three tablespoons of the chevre
cheese and melt in mixture. Add shiitake and oyster mushrooms and heat for
about two minutes, remove from heat. Mix in the parsley and thyme. Place in a
shallow bowl and top with the chevre cheese rounds. Serve at room temperature.
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