WILD MUSHROOM VINAIGRETTE
Print recipe
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Meal type | Appetizer, Condiment |
Ingredients
- 1/2 cup Olive Oil
- 8 each portabella mushroom, cleaned and chopped
- 1/4 Cup Balsamic vinegar
- 1 shallot Shallot, chopped
- 1 garlic clove garlic clove, chopped
- 1 Tbs Stone ground mustard
- 1Tbs Honey
- 1/8 tsp Salt
- 1/8 tsp Black pepper
Directions
| 1. | Heat oil in a large saute pan over high heat. |
| 2. | Season mushroom with salt and pepper to taste and saute until golden brown and dry. |
| 3. | Blend vinegar, shallot, and garlic in a blender until smooth. |
| 4. | Add sautéed mushroom and blend until coarse. Add mustard. Slowly drizzle in the oil until emulsified. |
| 5. | Add the honey and season with salt and pepper to taste |
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