Chef Terry Wallace from Bedford Tavern & Seafood House shares his recipes for Pita Chips and Drunken Mushrooms.

Chef Terry’s Pita Chips

Ingredients:

Pita pockets

Parsley

Granulated garlic

Kosher salt

White pepper

Extra Virgin Olive Oil

Directions:

Preheat oven 300°. Pie cut pita pockets to desired size. Pull them apart to make triangle shape pieces. Then chop 1 bunch of parsley no stems. Toss pitas in olive oil parsley and all seasons to desired taste. Now put on a sprayed sheet tray. Place in oven. Bake until crispy. Serve with drunken mushrooms.

Drunken Mushrooms

Mushroms – 1 quart

Chopped natural garlic – 1/4 cup

Vegetable oul – enough to coat the pan

White wine – 2 cups

Dried thyme leaf – 1 table spoon

Beef gravy mix – 4 ounces (dry)

Directions:

Coat the pan with oil. Sautee the mushrooms until sweating. Add the garlic and thyme. Add the win. Stir to get the mushrooms drunk. Then dust mushrooms until they thicken with the dry gravy mix. Then stir in the sour cream.

Chef Terry Wallace has been in the culinary business for nearly 40 years. He now takes the lead on a new off-site catering business at the Bedford Tavern and Seafood House. Chef Terry will also lend a hand with the Tavern’s normal dinner business, still led by Chef Kyle Funston.

Visit Bedford Tavern & Seafood House at 224 East Pitt St. in Bedford, give them a call at (814) 623-9021, or visit their website for more information.