Ingredients
1 garlic clove, pressed or minced
1/4 cup sliced shallots
1/2 cup sliced mushrooms
1/2 cup diced tomato
1/3 cup red wine vinegar
2/3 cup vegetable stock
2 1/4 teaspoons evoo
3/4 teaspoon minced fresh dill
1/2 teaspoon minced fresh tarragon
pinch freshly ground pepper
pinch salt
Preparation
Spray small skillet with non-stick cooking spray, add shallots and mushrooms and cook over medium heat until just tender. Put the cooked mixture and all remaining ingredients in a blender and blend until smooth. Store tightly covered in refrigerator.
