PORCINI MUSTARD

By BobD

Ingredients

• Ingredients:
• (Makes 2 Cup)
• • 1/2 red onion, finely chopped
• • 1 cup balsamic vinegar
• • 2 ounces dried porcini mushrooms, like those found in D’Artagnan’s Organic Dried Wild Mushroom Collection
• • 1/4 cup Dijon mustard
• • 1/4 cup extra virgin olive oil
• • 1/4 cup canned black truffles, finely chopped – try D’Artagnan’s Summer Truffles in a Can

Preparation

Step 1

In a medium-sized, heavy-bottomed saucepan, combine the onion, vinegar, 1 cup water and the mushrooms and bring to a boil. Reduce to a simmer and cook until the liquid is reduced by half. Remove from the heat and allow to cool in a large, clean bowl.

Place the cooled mixture into the bowl of a food processor and puree with the mustard and olive oil until emulsified. Pass the mixture through a strainer to remove the mushroom and onion solids, then stir in the black truffles. The Porcini Mustard can be made in advance and refrigerated for up to 2 weeks in an airtight container.