“Warm vinaigrettes are perfect for a summer dinner salad.”
READY IN:
30mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
  2. 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.
  3. Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
  4. Use immediately or store, covered in the fridge for up to 3 days.

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