Instructions: These mushrooms are known for their meaty texture and, although I am broiling them, they are even better grilled.

Preheat oven broiler.

In a bowl, combine balsamic vinegar, tarragon, garlic, and Creole seasoning and hot sauce and whip together.

Slowly add 1/4 cup olive oil until completely incorporated. Add mushrooms and marinate for 30 minutes at room temperature.

Place marinade and mushrooms bottom side up in a baking dish and broil in oven for five minutes. Flip mushrooms and broil for an additional 2 minutes.

Remove mushrooms from oven, place on a plate and keep warm. Pour water into hot baking dish, scrape juices from bottom, pour reserved liquid in a bowl and allow to cool slightly.

Into reserved liquid whip in mustard and salt. Then slowly whip in remaining olive oil and chill.

Slice broiled mushroom caps and place on plates that have been lined with assorted greens and top with dressing.

Yields 4 side salads

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