Recipes — Truffle Oil

Amy Ingram

Mushroom Fritters

Ingredients: LG Robust Extra Virgin Olive Oil, enough to coat the pan 1 1/2 cups chickpea flour 1 cup water 1/4 cup nutritional yeast 1 Tbsp. minced garlic 2 cups cooked mushrooms of your choice 1 Tbsp. LG Oregano White Balsamic salt to taste   Directions: -In a large mixing bowl, combine all ingredients and stir until all the flour is dissolved in batter. -Use a spoon to ladle little bundles of battered veggies onto an lightly oiled frying pan. -Fry for 2 minutes on each side.   White Truffle Mayo 1 cup mayo 1 Tbsp. LG White Truffle Infused Olive...

Read more →


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...

Read more →


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...

Read more →


Amy Ingram

Four Cheese Macaroni with Truffle Oil

6 – 8 Cups cooked Macaroni Noodles ½ cup crumbles feta cheese ½ cup old cheddar cheese ½ cup provolone cheese ¼ cup grated Grana Padano Cheese ¼ cup Liquid Gold Butter Flavoured Olive Oil ¼ cup flour 2 cups whole milk 1 tsp salt ½ tsp fresh cracked black pepper 2 Tbsp chives 1 Tbsp Liquid Gold Black Truffle Oil 1 cup Panko Crumbs 1 Tbsp Liquid Gold Koroneiki 1 Tbsp chopped Parsley 1 tsp chopped garlic   Heat butter flavoured oil in a medium saucepan on medium heat. Add the flour and stir in to make a smooth...

Read more →