Ingredients
The following ingredients have 2 Servings
- 1 pound Cremini mushrooms (baby portabella)
- 1 quart water
- 1 teaspoon salt
- 2 cloves garlic passed through a garlic press
- 1/3 cup red onion sliced thin and in quarters
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground coriander
- 1 tablespoon dried Greek or Mediterranean oregano
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried thyme leaves
- ¼ cup Madeira wine
- ¼ cup cream sherry
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ½ cup extra virgin olive oil
Instruction
- Clean the mushrooms of all visible dirt.
- Bring water and salt to a boil in a medium to large pot and place cleaned mushrooms into pot. Cover, bring to boil and simmer on low boil for five minutes. Drain and cool mushrooms.
- Place the remaining ingredients, except the olive oil, in a medium bowl and whisk to combine. Slowly drizzle in the olive oil whisking while you pour.
- Add the cooled mushrooms and place in a sealed container or zip lock bag and refrigerate at least overnight or longer. Serve slightly chilled or at room temperature.
