Recipes — mushroom

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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Amy Ingram

Braised Chicken Smothered in Mushroom, Onions and Balsamic Sauce

This recipe won 2nd place in our 2015 Metro Recipe Contest and was submitted by Bernie Ewing. This is a recipe that begs to be served on one of those cold, nasty-weather, ice-pellets-in-your-face nights. So it takes a little time to prepare but what the heck, after a miserable drive home, it’s time to unwind, have a soothing glass of wine and make something really good for dinner. Trust me, this fits the bill. Let’s get cooking; we’ll start with the ‘mise en place’ that fancy term for assembling, preparing and making all the ingredients ready for use before we...

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Amy Ingram

Squash Seed Stuffing with Roasted Mushrooms

  3 Tablespoons Liquid Gold Roasted Butternut Squash Seed Oil 8 oz of shitake mushrooms, sliced 2 medium onions, chopped 2 cloves garlic, chopped 3 ribs of celery finely diced 2 medium carrots finely diced 1 1/2 teaspoons dried thyme 1 1/2 teaspoons dried rosemary 2 Tablespoons butter 4 cups chicken stock 16 oz stuffing croutons (preferably unseasoned) 1 medium apple, cored and diced Salt and pepper to taste Preheat oven to 350 degrees F. In a roasting pan, heat squash seed oil on medium high. Add mushrooms; cook about 5 minutes, until moisture is reduced and mushrooms are slightly...

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