Filtering by Tag: Savory Sage and Mushroom

Savory Sage and Mushroom Mashed Potatoes

2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks

8 garlic cloves, peeled

2 teaspoons salt

1/4 cup OLIVE & VINE Savory Sage and Mushroom infused olive oil

Bring water to a boil in a large saucepan. Add potatoes, garlic and salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.

Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

Wild Cream of Mushroom Soup

4 tablespoons unsalted butter

1 tablespoon OLIVE & VINE Savory Sage and Mushroom olive oil

1 medium onion, chopped

2 stalks celery, chopped

16 ounces mixed mushrooms (shitake, mini portabella, morels)

4 tablespoons flour

1 32-ounce carton chicken broth

1 tablespoon Italian seasoning

1 cup heavy cream

1/2 tablespoon OLIVE & VINE White Truffle olive oil, or to taste

salt and freshly ground pepper, to taste

In a large skillet, melt butter and olive oil over medium-high heat. Sauté onion, celery and mushrooms until softened. Add flour to mushroom mixture and stir until flour just begins to color. Remove pan from heat.

Slowly stir in chicken broth, about one cup at a time, stirring between each addition. Add Italian seasoning. Return to a simmer and cook for about five minutes, stirring occasionally.

Using an immersion blender, puree soup to a fine consistency. Add cream and simmer soup a few minutes longer until heated through. Remove from heat and stir in the White Truffle olive oil. Season to taste with salt and pepper.

Balsamic Mushrooms and Onions

2 tablespoons OLIVE & VINE Savory Sage and Mushroom infused olive oil 

1 pound white button mushrooms, halved 

½ medium onion, sliced 

½ teaspoon sea salt 

2 tablespoons OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig infused balsamic vinegar 

Parmesan cheese (optional)

 

In a medium skillet, heat the olive oil over medium­ heat. Add the mushrooms and onions, and sprinkle with salt. Cover the pan and cook until liquid is released from the mushrooms, about 5 – 7 minutes. Remove the cover and continue cooking until  mushrooms and onions are softened and browned, another 3 ­- 5 minutes. 

Add the balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through. Sprinkle with Parmesan cheese if desired.

Makes a nice accompaniment to steak or chicken. 

Savory Sage and Mushroom Cream SAuce

2 tablespoons OLIVE & VINE Savory Sage and Mushroom infused olive oil

1/3 cup shallots, thinly sliced

1/3 cup white wine

1/3 cup heavy whipping cream 

2 tablespoons Italian parsley, chopped

Sea salt and freshly cracked pepper to taste

 

Heat the olive oil over medium heat. Add the shallots and cook until golden and caramelized. Add the white wine and reduce by half. Add the cream and simmer for an additional minute, whisking to combine. Season with salt and pepper, then stir in the parsley. Pour the warm cream sauce over your favorite pasta and toss. Serve immediately.  

Pasta with Savory Sage and Mushroom Cream Sauce

6 ounces Pasta Mama's Mushroom Fetuccine (or any good quality pasta)

2 tablespoons OLIVE & VINE Savory Sage and Mushroom infused olive oil

1/3 cup shallots, thinly sliced

1/3 cup white wine

1/3 cup heavy whipping cream 

2 tablespoons Italian parsley, chopped

Sea salt and freshly cracked pepper to taste

Prepare pasta according to directions.

Heat the olive oil over medium heat. Add the shallots and cook until golden and caramelized. Add the white wine and reduce by half. Add the cream and simmer for an additional minute, whisking to combine. Season with salt and pepper, then stir in the parsley. Pour the warm cream sauce over your favorite pasta and toss. Serve immediately.