Fresh mushroom and sweet onion blended with fresh garlic and ginger. Seasoned with thyme. Strong flavors, creamy texture! Melt in your mouth dressing! For those who like creamy vinaigrette dressings without non-dairy creamers!

Makes 2-1/2 cups

8 oz. fresh white button mushrooms, washed and trimmed, cut into chunks

1/2 c. coarsely cut fresh sweet onion

1 chunk – the size of 1/2 thumb – fresh ginger, peeled and cut into smaller pieces

2 fresh, peeled garlic cloves

1 t. sea salt

1/3 c. light-colored vinegar

1/3 c. extra virgin olive oil

3 T. brown sugar

1 t. dry mustard

1/4 t. dried thyme, crushed finely between fingers

sev. twists pepper mill

1/2 c. water

Place all ingredients in blender container. Pulse till mushroom and onion break into small pieces. Then blend on low, then high-speed till very smooth.

Transfer to covered container, refrigerate, and use within 5 days.

Serve over green leaf salads.

Notes: Ginger root that is juicy when you cut into it, blends up better in the blender.

Sitting overnight in refrigerator thickens it a little more. Stir well before using.

Although I used thyme as seasoning, you can use whatever herb you want – fresh or dried.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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