Recipes — mushroom

Amy Ingram

Wild Mushroom Sauce (Vegan)

Ingredients: 4 Tbsp. LG Wild Mushroom Infused Olive Oil  12 oz. mushrooms (shiitake, oyster or portos) 1/4 cup chopped onions 1 clove garlic 1 Tbsp. flour 1 1/4 cups dairy free milk 1 Tbsp. chopped parsley 1 Tbsp. LG Moscatel Wine Vinegar Salt snd Pepper to Taste   Directions: -Heat 2 Tbsp. oil in sauce pan. Add mushrooms shallots and garlic. Saute until soft, for about 5 minutes. Remove from pan. -Heat up other 2 Tbsp oil in pan. Stir in flour and cook about one minute. Add milk gradually and mix until smooth. -Add mushroom mixture, salt, pepper, wine vinegar and...

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Amy Ingram

Herbes of Napoli Mushroom Pasta

 A quick and easy pasta dish for any night of the week. Enjoy with a nice glass of your favorite wine.  Ingredients: 8 oz. Portabello Mushrooms, sliced 4 oz. Pasta (your choice), cooked according to package 1/4 cup LG Herbs of Napoli Dark Balsamic 1-3 Tbsp. LG Garlic Infused Olive Oil  2 Tbsp. Butter 1/4 cup Shallot, sliced or minced 1/4 cup Heavy Cream 1/4 cup Parmesan Cheese, plus extra for serving Parsley, Salt and Pepper to taste Directions: In a large saucepan, heat 1 tablespoon of the butter along with 1 tablespoon of the Garlic Oil. Add the shallots and...

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Wild Mushroom Risotto

Ingredients: 6 to 7 cups vegetable stock, as needed Salt and Pepper 2 Tbsp. LG Infused Mushroom and Sage Infused Olive Oil ½ cup finely chopped onion, or 2 shallots, minced ¾ to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick 2 garlic cloves, minced 2 chopped sage (optional) 1 ½ cups Riso Margherita Arborio Rice or short grain brown rice ½ cup dry white wine (like a pinot grigio or sauvignon blanc) 1 cup frozen peas, thawed 2 Tbsp. chopped fresh parsley ½ cup nutritional yeast (or parmesan cheese) LG Black...

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Amy Ingram

Scallops with Polenta Cakes & Piedmont Mushroom Sauce

Ingredients: Scallops, seared Polenta cakes (see below) Mushroom and Truffle Duxelle Wild Mushroom sauce (see below) Polenta 2 cups milk 4 cups stock 1 1/2 cups cornmeal 1/2 cup grated Parmesan 1/4 cup butter Salt & pepper to taste Butter 1 tbsp Medium Liquid Gold Extra Virgin Olive Oil Method: Combine milk and water in a heavy-bottomed pot. Bring to a boil. Reduce heat to medium-low and very slowly whisk in the cornmeal. Stir constantly to ensure polenta doesn’t become clumpy. When the cornmeal is incorporated, add the Parmesan, butter and parsley. Season the polenta with salt and pepper. Remove...

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