Recipes — wild mushroom

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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Liquid Gold Espangnole Sauce and & Mushroom Gravy

Espangnole & Mushroom Gravy   For Espangnole: 1/4 cup LG Mushroom and Sage Infused Olive Oil 2 small diced onion 1 small diced carrot 1 stalk diced celery 2 tsp. Spice Trekkers Little Italy Blend 2 cloves garlic, minced 2 Tbsp. flour 2 Tbsp. tomato paste 2 cups broth (preferably dark) ——————————— For Gravy: 8 shitake mushrooms 1 portobello mushroom 2 tsp.  white miso (or soybean paste) 1 tsp. tamari 1 1/2 cup water   Method: -Espangnole: Melt oil in a saucepan over medium heat. Add diced onion, thyme, carrot, celery stalk and garlic cloves and cook until softened and...

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Tiara Phaboonheuang

Sausage & Pear Stuffing with Wild Mushroom & Sage Oil

Ingredients: 4 cups cubed, crusty bread 6-8 Italian-style sausages 1 cup chicken broth 2 celery stalks, diced 1 medium onion, chopped 1 medium pear, diced 1/4 cup fresh parsley, chopped 1 tbsp. fresh sage, chopped 1 large egg, beaten 1 Tbsp. Wild Mushroom & Sage Olive Oil Sea Salt & Pepper to taste   Directions: Preheat oven to 350F. Place cubed bread in a large bowl and set aside. Remove sausage from casings and cook over medium heat until slightly browned, approx. 3 minutes. Push to the side of the pan and add your onion and celery. Cook for an...

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