black garlic vinaigrette

SHARED BY THE PINTEREST COMMUNITY

Prep Time: 1.5 hours

Ingredients

  • 8 dried shiitake mushrooms

  • 2 cups rice wine vinegar

  • ¼ cup Black Garlic cloves

  • 4 fresh garlic cloves

  • 1 tablespoon brown sugar

  • 1 tablespoon kosher salt

  • 2 tablespoons grapeseed oil

blackgarlicvinaigrette.jpg

Directions:

In a small saucepan, combine the mushrooms and the vinegar, and simmer over low heat until the vinegar becomes fragrant with mushroom aroma, about 1 hour. Remove from the heat and cool to room temperature. With your hands, squeeze the extra vinegar from the mushrooms back into the pan. Save the mushrooms for another use.

In a blender or food processor, purée the vinegar with the black garlic or roasted garlic, fresh garlic, brown sugar, kosher salt, and oil. Transfer to a container and refrigerate for up to 1 month.