Slow Cooked Salmon with Red Wine Sauce | Sonoma-Cutrer Vineyards

Ingredients

• 2 tsp red wine vinegar (sauce)
• 1/4 cup (2 medium) finely minced shallots (sauce)
• 3 cups low salt veal or chicken stock, store-bought or homemade (sauce)
• 1-1/2 cups fruity dry red wine, such as pinot noir (sauce)
• 2 medium cloves garlic, minced (sauce)
• 1 large sprig thyme or 1 tbsp dried whole thyme (sauce)
• 2 tbsp softened butter (sauce)
• 1 to 2 tbsp olive oil (salmon)
• 4, 5-ounce skin on salmon fillets, pin bones removed (salmon)
• sea salt and freshly ground pepper (salmon)
• 1 tbsp each olive and toasted sesame oil (mushrooms)
• 6 ounces trimmed, cleaned, and sliced or quartered shiitake mushrooms (mushrooms)
• 2 tsp soy sauce, or to taste (mushrooms)
• Sea salt and freshly ground pepper (mushrooms)
• Microgreens for garnish if desired (mushrooms)