Shiitake Vinaigrette
makes 3 cups


6 cups shiitake mushrooms, sliced
2 shallots, minced
3 garlic cloves, minced
1 cup white wine vinegar
1/4 cup dry sherry
2 Tablespoons sugar
salt to taste
3 Tablespoons Dijon mustard
1/2 cup vegetable oil
3/4 cup oilve oil
1 Tablespoons fresh thyme leaves
black pepper to taste


Trim stems from mushrooms and slice caps. Saute mushrooms in two batches with oil over medium-high heat. Cook until lightly browned and most liquid evaporates. Combine all sauteed mushrooms in skillet. Add shallots and garlic, saute 1-2 minutes. Add white wine vinegar and sherry, scraping bottom pan to loosen any browned bits. Add sugar and salt to taste. Stir to dissolve sugar. Reduce liquid by half. Graduaully stir in mustard, then oils, thymes, and pepper to taste. Briefly warm and remove from heat. Serve over roasted vegetables, grilled chicken, pork or tuna steaks.