Warm Wild Mushroom Vinaigrette

Warm vinaigrettes are perfect for a summer dinner salad.

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 1⁄2 cup olive oil
• 1⁄4 cup shallot, minced
• 2  garlic, minced
• 2  cups  mixed  wild mushrooms (shiitake, oyster, cremini, chantrelle, sliced if large)
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon pepper, freshly cracked
• 1⁄4 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.