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Preptime: 10 min.Cooktime: 0 min.
Carbs: 7g
Fat: 3g
Fiber: 2g
Protein: 2g
Satfat: 0g
Sodium: 101mg
1 pound fresh button mushrooms, cleaned with stems trimmed
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 tablespoons extra virgin olive oil
2 tablespoons freshly chopped tarragon
salt to taste
freshly ground black pepper
1 pint cherry tomatoes
Directions:
1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the mushrooms in the basket for about 3-4 minutes. Remove the basket and run under cold water to stop the cooking process.
2. Meanwhile, in a small bowl, whisk the Dijon mustard, sherry vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and tarragon. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
3. Gently toss the mushrooms in the vinaigrette and place in the refrigerator to marinate for at least 1 hour or overnight.
4. After the mushrooms have marinated, gently toss in the cherry tomatoes. Serve at room temperature, or chilled.
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