Warm Wild Mushroom Vinaigrette - cooking recipe

Ingredients

1/2 cup olive oil
1/4 cup shallot, minced
2 garlic, minced
2 cups mixed wild mushrooms (shiitake, oyster, cremini, chantrelle, sliced if large)
1/2 teaspoon kosher salt
1/2 teaspoon pepper, freshly cracked
1/4 cup white wine vinegar
1 tablespoon thyme, chopped
2 teaspoons tarragon, chopped
1 tablespoon brandy (or Cognac) (optional)

Preparation

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