Serves: 4

Ingredients

1 pound morel or other wild mushrooms
1 clove garlic, minced
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
extra virgin olive oil
1/4 teaspoon fresh ground nutmeg
1 tablespoon fresh thyme
Salt and freshly ground pepper

Directions

Wash the mushrooms and make sure they are completely dry. Saute them in about 2-3 tablespoons of olive oil until soft. Add the minced garlic about halfway thru to avoid burning. Season with nutmeg, salt and pepper.

In a small bowl, whisk together the sherry vinegar and the mustard. Slowly whisk in about 1/3 cup olive oil. Add mushooms and fresh thyme and toss together. Add more salt and pepper if needed.