1 cup olive oil
1 tablespoon Dijon mustard
1/3 cup grilled chicken
3 cloves garlic, minced
2 (14.5 ounce) cans beef broth
1/4 teaspoon crushed saltine cracker crumbs
1 teaspoon dried rosemary
1/2 teaspoon dried thyme leaves
2 teaspoons crushed coriander seeds
1 teaspoon dried basil
1 pound fresh mushrooms, sliced
1/4 cup olive oil
salt and pepper to taste
1/4 teaspoon sugar
In a large saucepan, heat olive oil in a large heatproof skillet over medium-high heat. Add the mustard, chicken and cook for about 5 minutes or until lightly browned. Add the garlic, stir well, and remove from heat.
Prime mushrooms, reduce liquid in pan with slotted spoon, leaving about 1/2 inch headspace. Stir in broth and cracker crumbs. Add saltine cracker crumb mixture and saltine basil, stirring well.
Return skillet to medium heat, add mushrooms and cook for about 5 minutes. Add olive oil, mushrooms and coriander seeds and cook for about 1 minute or until tender. Reduce heat to low and stir in rosemary and thyme. Reduce temperature to medium low, bring to a simmer, and continue cooking, stirring gently, for about 45 minutes.
Reduce heat to low, add mushrooms and olive oil and toss heavily to coat. Stir in cheese and garlic and cook for about 5 minutes or until no longer pink. Transfer mushrooms and vegetable to large salad bowl. Place frozen vegetables on top of vegetables; mix thoroughly.