Warm Wild Mushroom Vinaigrette
Warm vinaigrettes are perfect for a summer dinner salad.
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INGREDIENTS
Nutrition- 1⁄2cup olive oil
- 1⁄4
- 2
- 2cups mixed wild mushrooms (shiitake, oyster, cremini, chantrelle, sliced if large)
- 1⁄2teaspoon kosher salt
- 1⁄2
- 1⁄4
- 1
- 2
- 1
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DIRECTIONS
- Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
- 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.
- Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
- Use immediately or store, covered in the fridge for up to 3 days.
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