Mushroom vinaigrette
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | cups | Cremini mushrooms, |
| Washed, dried, | ||
| Thinly sliced | ||
| ¼ | large | Yellow onion(s) |
| Peeled and finely diced | ||
| 1 | Garlic clove(s) | |
| Peeled and minced | ||
| 2 | tablespoons | Champagne vinegar |
| Or apple cider vinegar | ||
| 1 | tablespoon | Basil leaves, minced |
| 1 | tablespoon | Parsley leaves, minced |
| Salt and pepper to taste | ||
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, and garlic, and saute until soft, stirring constantly, about 7 min. Remove the pan from the heat, place the mushroom mixture in the bowl of a food processor, and blend on high speed until creamy, about 1 min. Add the vinegar, basil, and parsley, and blend for 15 seconds. Season with salt and pepper and serve warm or cold.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 61
Submitted By DIANE LAZARUS On 11-24-95