Tagged "Mushrooms"


Pasta with Mushroom-Sage Olive Oil, Fried Sage & Pecorino

Posted by Rachel Dougherty on

 

Ingredients
4 tablespoons Wild Mushroom & Sage infused Olive Oil
6 fresh sage leaves, cut in thin strips
2 oz. pancetta thinly sliced (optional)
1 tablespoon fresh lemon juice
1/3 cup grated Pecorino Romano
kosher salt and fresh ground pepper to taste

12 oz. dry pasta of choice, cooked al dente in lightly salted water

Directions
While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.

Serves 4
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Pan Seared Salmon with Balsamic Mushrooms and Onions

Posted by Rachel Dougherty on

This creamy and decadent salmon dish is a real crowd pleaser. Serve along side a hearty said, your favorite rice dish, or some roasted potatoes. 

Ingredients
1 pound fresh, wild salmon fillets (4)
1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
1 medium, sweet onion, thinly sliced
1 - 4 fresh rosemary sprig, leaves reserved
1/2 cup heavy cream
1/4 cup extra virgin olive oil such as Cobrancosa, Picual, or Frantoio.
1/4 cup Traditional Balsamic.
Sea salt and fresh cracked pepper to taste.

In a heavy bottom, large saute pan over medium heat, add 2 tablespoons of extra virgin olive oil. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes. Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Saute until both the mushrooms and onions become deep golden brown and caramelized.

Add the balsamic to the pan with the mushrooms and onions and de-glaze. Simmer gently and cook until the balsamic is reduced by half. Add the cream, and stir to combine. Cook until the mixture thickens slightly, approximately another minute. Season with salt and pepper to taste and reserve.

Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste.In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook. 

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