1 pound mixed mushrooms
1 small shallot, finely minced
1 tsp fresh tarragon leaves, chopped
1 tbsp sherry vinegar
4 tbsps olive oil, divided
1 tsp freshly ground black pepper
1 tsp sea salt
Heat a grill over high heat (if you do not have a grill you can use a cast iron grill pan).
Depending on the size of your mushrooms; you may want to break them into smaller chunks. Drizzle with 2 tbsps olive oil and toss to coat. Place on the grill and cook for 3-4 minutes per side, or until lightly charred and tender.
In a large bowl, place remaining olive oil, shallot, sherry vinegar, tarragon, black pepper and salt. Whisk to combine. Add mushrooms to the bowl and toss to coat. Season with additional salt, if needed.