| Yield 1X: | 60.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Onions | ||
| Portions: | 30.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 11.21.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Shallots, small dice | 6.00 | |
| Brown beech mushrooms, root off (pk) | 8.00 | |
| 50/50 oil | 4.00 | |
| Sherry wine vinegar | 8.00 | |
| House vinaigrette | 3 |
Carefully measure and prepare all ingredients.
Cook in two batches. Heat the oil in a large saute pan over high heat, and add half of the shallots. Cook just until the shallots are softened, then add half of the the mushrooms and a pinch of salt and pepper. Cook, tossing occasionally, until the mushrooms soften and begin to brown.
Add the vinegar, and toss to combine. Turn out onto a sheetpan to cool.
Repeat with the second half of ingredients. Cool the mushrooms, then combine with the house vinaigrette. Mix well. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.