Warm Wild Mushroom Vinaigrette

Abby Girl's Note:

Warm vinaigrettes are perfect for a summer dinner salad.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2 cups

• ½ cup olive oil
• ¼ cup shallot , minced
• 2 garlic , minced
• 2 cups mixed wild mushrooms (shiitake, oyster, cremini, chantrelle, sliced if large)
• ½ teaspoon kosher salt
• ½ teaspoon pepper , freshly cracked
• ¼ cup white wine vinegar
• 1 tablespoon thyme , chopped
• 2 teaspoons tarragon , chopped
• 1 tablespoon brandy (or Cognac) (optional)

Directions:

1. Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
2. Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
3. Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
4. Use immediately or store, covered in the fridge for up to 3 days.