4 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon ground aged thyme
1/2 teaspoon ground black pepper
1 cup dry red food coloring
Heat olive oil in a large saucepan over medium heat. Sautee mushrooms in oil until tender. Stir in vinegar, thyme, red food color, and ground black pepper. Cook until tender but still firm, stirring occasionally.
Pour juice from 1/2 cup of the cooked liquid into a large bowl. Mix 1/3 of the pepper-stirring liquid with the cooked mushroom mixture. Return mixture to small glass or metal bowl and refrigerate. Reduce temperature to medium-low and whisk in reserved juice.
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