Warm Wild Mushroom Vinaigrette

• 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)

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.

olive oil, shallot, garlic, mixed wild mushrooms, kosher salt, pepper, white wine vinegar, thyme, tarragon, brandy

Taken from www.food.com/recipe/warm-wild-mushroom-vinaigrette-436438 (may not work)