Sesame-Shiitake Vinaigrette

Makes | 1 cup

• 1 tbs. plus 1/3 cup untoasted sesame oil, divided
• 3-4 medium shiitake mushroom caps, minced, about 1/4 cup
• 1 tbs. tamari
• 1/4 cup rice wine vinegar
• 2 tsp. grated fresh gingerroot
• 1 tsp. finely minced shallot
• Cayenne pepper to taste, if desired
• 2 teaspoons toasted sesame oil

Directions

1. Heat a small sauté pan and add 1 tablespoon of the untoasted sesame oil.
2. Sauté  the shiitake mushroom in the hot oil for about 1 minute, and then remove from heat. Add the tamari and marinate for a few minutes. In a small bowl, add the marinated mushrooms, vinegar, grated ginger, shallot and cayenne pepper; drizzle in the remaining sesame oils (untoasted and toasted).
3. Store in the refrigerator until ready to use. Keeps in the refrigerator for about two weeks.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson