Mushrooms vinaigrette #5
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| ¼ | cup | Olive oil |
| 2 | cups | Crimini mushrooms; washed, dried, and thinly sliced |
| ¼ | large | Yellow onion; peeled and finely diced |
| 1 | Clove garlic; peeled and minced | |
| 2 | tablespoons | Champagne vinegar; malt vinegar or apple cider vinegar may be substituted |
| 1 | tablespoon | Fresh basil leaves; minced |
| 1 | tablespoon | Fresh parsley leaves; minced |
| Salt to taste | ||
| Freshly ground black pepper | ||
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 minutes. 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 minute. Add the vinegar, basil, and parsley, and blend for 15 seconds. Season with salt and pepper and serve warm or cold as an accompaniment to the Lentil Nut Patties.
Makes 2 cups.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...