Recipes — Truffle Oil

Myrna Burlock

Truffled Cauliflower Gratin

1 large head cauliflower, cut in to florets 3 tablespoons unsalted butter 2 teaspoons Liquid Gold White Truffle Oil  3 tablespoons all purpose flour 1 cup hot milk 1 cup hot half & half 1/2 teaspoon freshly ground black pepper 1 cup freshly grated Gruyere Swiss, divided 1/2 cup fresh Parmesan Parmigiano, grated 1/4 cup fresh bread crumbs Salt and fresh ground pepper to taste Directions   Preheat the oven to 375 degrees F. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.  In a heavy sauce pan over medium heat melt the...

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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...

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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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