Day 4: Gluten free and vegan decadent Holiday: Avocado, Oyster Mushroom, and Chantrelle Cocktail sauce

My grandmother used to make a shrimp cocktail for the holidays.  I have to say this vegan "cocktail" kicks ass and blows away the plain and simple cocktail sauce of old!  This is a great holiday treat to serve in cocktail glasses with spoon or to serve as a dip with chips.

Day 4: 

Avocado, Oyster Mushroom, and Chantrelle Cocktail Sauce

3.5oz Oyster mushrooms, chopped

1/2lb Chantrelles, wiped clean and rough chopped



6-8 small tomatoes

14 oz diced can tomatoes

2 Tablespoons Hot Sauce

1/2 teaspoon lime juice

1/2 cup red onion

1/2 cup ketchup

1/2 jalapeno

1/4 cup cilantro

2 garlic cloves

1/2 teaspoon salt

1/4 teaspoon black pepper



2 medium avocado, chopped

1. Saute the Oyster Mushrooms and Chantrelles in 1 Tablespoon of olive oil.  Cook until tender.  

2. Place all of the ingredients except the avocado and mushrooms in a food processor.  Pulse until uniformly coarsely ground.  Should be chunky.

3.  Stir in the Avocados and Mushrooms.  

4.  Serve in cocktail glasses or as a dipping bowl.

Can be eaten on its own or as a dip!

From our family to yours,
Jennifer and Chef Barry

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2.  Place all of the ingredients into a food processor.  

We need help please! We are over 30 percent funded on our Kickstarter Campaign for Sanctuary, a new plant-based bistro to open this Fall in East Bay. Please check it out and consider backing and sharing with your friends. http://www.kickstarter.com/projects/473325024/sanctuary-bistro-a-plant-based-bistro-in-the-eastThank you!