This recipe was adapted from Baltimore Chef Julian Marucci and always brings the "WOW" factor to parties. It turned me from someone who used to discretely drop mushrooms down table legs to becoming a mushroom lover. I use apple cider vinegar and add a little honey to balance out the acidity of the vinaigrette. <br /> <br />We usually pair this with a local Oregon Pinot Noir during wine pairing demos. The two compliment each other beautifully.

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