Wild About Mushroom Sauce If you're feeling a bit wild, then this is the sauce for you. It's prefect with seared snapper, tilapia or chicken. Truffle oil gives that special finish that will intrigue your guests and dazzle their taste buds. Truffle oil can be found in specialty grocery stores, especially the Italian ones. Remember to keep the truffle oil (and all oils) in a cool dark place. Makes 3 Cups.
	Ingredients: 3 ounces shiitake mushrooms 2 tablespoons chopped fresh basil 3 ounces cremini mushrooms 1/4 cup balsamic vinegar 3 ounces portobello mushrooms 1 1/2 cups Vegetable Stock Sea salt and freshly ground black pepper 1 tablespoon white truffle olive oil 3 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh tarragon
	Instructions: 1. Preheat the oven to 350°F. Clean, slice and season the mushrooms with salt and pepper to taste. Roast on a sheet pan with foil to cover for 18 to 20 minutes. Let cool for 10 minutes. 2. Place the mushrooms in a food processor with the tarragon, basil, vinegar and bouillon, and process. Season with salt and pepper. While the processor is on, slowly drizzle in the truffle oil and olive oil. Heat the sauce briefly in a small saucepan on medium-low heat before serving. Store, covered, in the refrigerator for up to 3 days.

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