Recipes — mushroom

Amy Ingram

Cremini, Blue Cheese, & Mushroom & Sage Olive Oil Flat Bread

Flat Bread Dough 2 1/2 cups of  unbleached flour 1 cup warm water 2 tablespoons  LG Mushroom & Sage Olive Oil 2 teaspoons active dry yeast  1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Mushroom & Sage Olive Oil 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. sea salt & fresh ground black pepper to taste To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar.  Allow to sit for five minutes to bloom. Blend the salt with the flour and mix...

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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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