Porcini vinaigrette

Yield: 1 /4 cup

Measure Ingredient
½ cup Soaking water from porcini mushrooms
¼ teaspoon Salt
2 tablespoons Lemon juice
1 teaspoon Dijon mustard
2 tablespoons Olive oil
¼ teaspoon Black pepper
1 tablespoon Soy sauce

1. Strain the soaking liquid into a saucepan and reduce over low heat until only 2 tbs remain, about 15 minutes. Let cool.

2. Dissolve the salt in the lemon juice. Add 1 tbs of the reduced porcini water (save the rest to make another batch or use in stocks or stews), the mustard, olive oil, pepper, and soy sauce. Whisk or shake in a tightly covered jar until blended.

Can be prepared several days ahead and refrigerated. Return to room temperature before using.

Note: When you reduce the soaking water for dried porcini, be careful not to let it boil away. Set a timer for 10 minutes and check the pot. If it does boil away, add ¬ cup of water to the saucepan and continue the reduction until 2 tbs remain. As long as it hasn't burned, it can be salvaged.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 49 Submitted By DIANE LAZARUS On 10-05-95

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