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1/4 cup rice wine vinegar
Using a food processor or high speed mixer beat the egg yolks for 1 minute, then add the vinegars, lemon juice, and honey. Add to that, in a slow, steady stream, the 2 cups of oil. Refrigerate for 2 hours.
Heat the margarine in a sauté pan and toss in the whole peeled shallots. Toss them a few times, then put them in a 375°F oven until they can be easily pierced with a toothpick, about 15 minutes.
Turn the shallots over 2 to 3 times during their cooking. Remove from the oven; chill them and then slice them 1/4" thick. Hold.
Add the oil to a sauté pan; at the very first sign of smoke, add the mushrooms. Toss them gently. Allow them to cook for 1 minute, then add the shallots. Season. Cook for 2 more minutes, then add beef broth. Spoon the mushrooms on top of the greens that have been tossed in dressing. Serve while still warm.
Poster's Notes:
For the mushrooms, remove and discard mushroom stems and slice caps 3" to 4" thick.
Posted by Joyce Rosenfield
Nutritional Info Per Serving: N/A
1/8 cup balsamic vinegar
1/8 cup fresh lemon juice
1 tablespoon honey
2 egg yolks
2 cups olive oil
1 pound shallots, peeled
3 tablespoons margarine, clarified
2 cups shitake mushrooms
1/4 cup olive oil
1/2 cup beef broth
1/2 teaspoon salt
1/2 teaspoon white pepper
For the shallots, leave root end on so they won't fall apart.