Recipes — mushrooms

Tiara Phaboonheuang

Balsamic Grilled Mushroom Skewers

    Grilled mushrooms marinated in Fig Balsamic make a simple and tasty backyard  BBQ dish!   Ingredients: 2 lbs button mushrooms, sliced 1/4 thick 3 cloves garlic, chopped 2 tbsp. Italian Fig Balsamic Salt & Pepper to taste Skewers   Directions: Marinate the mushrooms in the balsamic, garlic, salt and pepper for a half an hour. Preheat the grill to medium heat. Skewer the mushrooms and grill until tender and slightly charred, about 2-3 minutes per side.  

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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

Mushroom Asparagus Pancetta Risotto

1 cup Arborio Rice 3 cups chicken stock 1 small onion chopped fine 2 cups mushrooms, white, cremini, wild or any combination of those ¾ cup diced pancetta ½ - 1 cup grated Grana Padano or Reggiano Cheese 2 Tbsp Liquid Gold Cobrancosa Extra Virgin Olive Oil 2 Tbsp Liquid Gold Butter Flavoured Olive Oil 1 cup Asparagus cut into ½ inch pieces 1 cup dry white wine 2 Tbsp Liquid Gold Neopolitan Herb Balsamic vinegar 2 Tbsp chopped Parsley 1 clove chopped fresh garlic 2 sprigs fresh thyme   Place stock in a medium saucepan and heat to a...

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Amy Ingram

Balsamic Wild Mushroom and Thyme Canape

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...

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