1 lb. mushrooms, sliced thin
1 egg yolk
1/4 c. red wine vinegar
2 tbsp. red wine
2 tbsp. Dijon mustard
1 tbsp. chopped chives
1 tbsp. chopped parsley
1 tsp. sugar
Salt and pepper
1 c. peanut oil

Blend: Place egg yolk, vinegar, wine, mustard, chives, parsley, sugar, salt and pepper - 30 seconds. Now add oil in steady trickle, blending at high speed until dressing is creamy. Pour 1 cup over mushrooms and toss until the mushrooms are coated. Sprinkle with chives and serve. May be stored in refrigerator.

Makes 1 1/2 cups.