Recipes — Mushroom Sage

12 ounces wild mushrooms (picked, cleaned and sliced) 2 ounces shallots (diced fine) 1 Tablespoon fresh thyme 2 ounces of Liquid Gold Dark Balsamic ( we recommend Fig) 3 ounces of Liquid Gold Medium Extra Virgin Olive Oil Coarse salt Fresh cracked pepper Goat Cheese Crostini Add Olive oil to a hot pan, sauté mushrooms and shallots until they begin to brown. Toss with balsamic and thyme, season as needed with salt & pepper. Keep on low heat until liquid has evaporated. Place mushroom mixture on crostini with goat cheese and enjoy! NOTE: This also makes a killer burger topping...

   Ingredients 3 garlic cloves, finely chopped A couple big splashes of Liquid Gold Wild Mushroom & Sage EVOO, plus extra for dressing the pasta 1 cup of Pancetta, sliced or diced 2 cups fresh mushrooms, chopped (Bella, Chanterelles, or any type you like) 2 cups dried Porcini mushrooms, re-hydrated in tepid water for a half hour (discard the initial water as it may contain sediment and add more tepid water that you save for later) 1 cup dry white wine 1 mushroom bouillon (can be found in Italian specialty stores, if not use vegetable) dissolved in a little boiling...

 Ingredients:  1/2 cup  Mushroom & Sage Infused Olive Oil 1/2 cup chopped shallots 1 cup mushrooms (cremini or portobellos), thickly sliced 2 Tbsp chopped fresh sage 1 cup Pinot Noir Vinegar or Sherry Vinegar 2/3 cup heavy cream 1 1/2 pound pork chops 4 fresh sage leaves Salt and freshly ground pepper to taste   Directions:  Place 4 tablespoons mushroom sage infused olive oil in a medium sauté pan heat to medium high temperature. Add shallots and sauté for two minutes. Add mushrooms and sauté for 5-10 more minutes, until the mushrooms have browned. Sprinkle on a pinch of salt. Add...