Page Feedback

Enter Photo Contest

Porcini Vinaigrette


3 cups olive oil
2 &1/2 ounces dried porcini mushrooms
2 tbsp Dijon mustard
2/3 cup balsamic vinegar
1/2 cup champagne vinegar
Salt to taste
Pepper to taste
Crushed red pepper to taste


Process 1 cup of oil with the mushrooms until it forms a paste.
Add the paste and the rest of the oil to a small sauce pan.
Bring to gentle simmer, stir gently. Let simmer for 1 to 2 minutes, continue to stir. Set aside and let cool.
Once cool, pour through fine sieve then through cheese cloth.
Combine remaining ingredients in food processor.
Serve over spinach with tomatoes and yellow and red bell peppers marinated in a 50/50 balsamic and white vinegar.

Back To Top


no serving information available

Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More