yield: 6-8 servings
1 lb button mushrooms, thinly sliced
2 tbs finely chopped shallots
1 large clove garlic, minced
2 tbs freshly chopped Thai basil leaves
1 ½ tbs spicy brown mustard (I used Nathan's)
¼ C red wine vinegar
½ tsp salt
¼ tsp black pepper
5 tbs olive oil
- Combine all ingredients except the mushrooms into a jar. Cover & shake vigorously for 15 seconds.
- Place the mushrooms in a medium glass bowl.
- Toss mushrooms in vinagrette.
- Refrigerate for at least 10 minutes, to allow mushrooms to marinate.