Recipe courtesy Tony de Luca, Hillebrand Estates Winery Restaurant, Niagara on the Lake, Ontario.The success of this recipe is in the variety of mushrooms. Use only seasonal and fresh mushrooms.
In a large sauté pan, melt the butter and olive oil over medium high heat. When the butter is frothy, add in the mushrooms. Sauté mushrooms until soften and wilt. Add shallots and garlic and continue cooking, stirring frequently until all the liquid has evaporated. Add the fresh herbs and stir to incorporate. Add in the vinegars and simmer until reduced. Add the spring onion and salt and pepper to taste. Remove from the heat and let cool to room temperature. Transfer to a bowl and refrigerate until required.
Serve with baby salad greens as an appetizer or as a garnish to a nice steak or garlic-roasted chicken.