THIRD COURSE
By The Late Matt Prentice of Three Cats Café
Ingredients
Sherry Walnut Vinaigrette*
- ¼ cup minced shallots
- ¼ cup coarse-ground Dijon mustard
- ¼ cup fresh chives
- 4 ounces dry aged sherry vinegar
- 8 ounces walnut oil
- Salt and pepper to taste
Mushrooms
- 8 ounces (per serving) exotic mushrooms (oyster, trumpet, porcini, for instance)
Preparation
Sherry Walnut Vinaigrette*
Combine all ingredients in a jar and shake well.
* This makes a lot—enough to serve 16—so you’ll have extra to keep in your refrigerator. Or quarter it to make less.
Mushrooms
Roast the mushrooms at 350°F for 10 minutes or until crisp. Cool to room temperature. Add 2—3 tablespoons of the vinaigrette to the mushrooms. Let marinate refrigerated for 45 minutes to an hour.
