Mushroom and Apple Cider Vinaigrette

Ingredients

Mushroom base (yield ~ 1 cup)

Mushroom stock, 1 cup

Button mushrooms, chopped, 1 cup

Dried shiitake, 1/2 cup

Lemon thyme, cilantro, rosemary, 1 herb bundle

Black pepper, 2 turns

Tomasu Soy Sauce, 1 tsp

Worcestershire sauce, 1 tsp

Vinaigrette (yields ~ 1 cup)

Mushroom base, 1/2 cup

Grapeseed oil, 1/2 cup

Dijon mustard, 2 tsp

Sherry vinegar, 1 tsp

Apple cider vinegar, 2 tsp

Minced raw garlic, 1 small clove

Preparation

Mushroom stock
Cooks often create new magic in the form of mushroom stock using excess mushroom stems. For an extra punch of umami, add cheese rinds, charcuterie trimmings, and dried mushrooms. You can also incorporate vegetable stock staples of celery, carrot, and onion. Add ingredients to a tall pot, add water, and bring to a boil. Simmer, then strain.

Sweat button mushrooms and add mushroom stock. Bring to a simmer and add the dried mushrooms. Remove from heat and let rest for 20 minutes. Add the herbs and let infuse for 5 minutes. Strain and season with pepper, soy, and Worcestershire sauce.

Vinaigrette
Set up a blender and add the mushroom base and vinegar. Turn on the blender at a low speed, then remove the blender lid insert. Slowly pour in the oil, allowing the liquid to emulsify while the blender continues at a low speed. Replace the blender lid insert, then blend on high.

Alternatively, emulsify by hand with a whisk, stirring quickly as oil is added slowly.

Add a few drops of soy sauce to finish.