Mushroom and Apple Cider Vinaigrette

Mushroom base 

• 240 ml mushroom stock
• 150 g button mushrooms, chopped
• 75 g dried shiitake
• 1 herb bundle Lemon thyme, cilantro, rosemary
• 2 turns black pepper
• 1 tsp Tomasu Soy Sauce
• 1 tsp Worcestershire sauce

Vinaigrette 

• 140 g mushroom base
• 140 g grapeseed oil
• 2 tsp dijon mustard
• 1 tsp sherry vinegar
• 2 tsp apple cider vinegar
• 1 small clove garlic, minced

Preparation Mushroom stock

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

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.

Preperation Vinaigrette

1. Set up a blender and add the mushroom base and vinegar. 
2. 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. 
3. Replace the blender lid insert, then blend on high.
4. Add a few drops of Tomasu soy sauce to finish.