-
1
- Squeeze sausage out of casings, and discard the casings.
-
2
- Coat bottom of meduim frying pan with canola oil, then add chicken sausage and 1/2 cup of water. Cook over low-to-medium heat until done. While cooking, break the chicken sausage into smaller pieces.
-
3
- While chicken is cooking, do the following:
-
4
* Remove the mushroom stems and wash the caps.
-
5
* Dice the mushrooms.
-
6
* Slice the leeks and green onions.
-
7
* Mince the garlic.
-
8
* Shred the cheese
-
9
- Pour cooked chicken into a strainer and set aside.
-
10
- Using the same frying pan, heat 2 tablespoons of Extra Virgin Olive Oil over low heat.
-
11
- Add the leeks, onions, and garlic, and saute over low heat until soft and flavors are combined.
-
12
- Stir in the diced mushrooms. Coat the mushrooms with the mixture.
-
13
- Add the Liquid Aminos and stir frequently. Cook until liquid is reduced by half and mushrooms are soft. (Increase heat to medium if necessary.)
-
14
- Add the Paprika, Yeast Seasoning, and salt. Combine ingredients well. If too much liquid, reduce until mixture is only slightly wet.
-
15
- Add the cooked chicken sausage and blend well with the mushroom mixture. Remove from heat.
-
16
- Coat a 6-to-8 inch round or square casserole dish with 1 tbsp olive oil.
-
17
- Transfer the dip to casserole dish, and sprinkle with the cheese.
-
18
- In oven, broil over low setting just until the cheese melts. Serve immediately.
-
19
If preparing ahead: omit the cheese, cover and refrigerate the casserole dish. Before serving, bake at 325 for 20 minutes, then add cheese and bake another 10 minutes, or until cheese has melted.
