Part 3/8:
A key component of this dish is the vinaigrette, which imparts flavor and helps cook the mushrooms evenly. Use a high-quality balsamic vinegar, ideally aged for at least 18 years to develop a deep, complex flavor. Combine this with a basil-infused olive oil, a touch of garlic, and herbs de Provence—an aromatic herb blend. Season with salt and freshly ground pepper.
Mix these ingredients gently without emulsifying, just enough to blend the flavors. This vinaigrette serves both as a marinade for the mushrooms and as a dressing for the final presentation, adding acidity, aroma, and richness.