Champignons à l’Estragon

• 15 milliliters (1 tablespoon) white wine vinegar
• Coarse salt and freshly ground pepper to taste

Prepare your mise en place.

To make the vinaigrette, combine the vinegar with salt and pepper to taste in a small bowl. Add the oil in a slow, steady stream, whisking constantly, until the mixture has emulsified.

If the mushrooms are discolored, using a paring knife, peel off any discoloration.

Émincer thinly and, if large, cut in half.

Place