Porcini Olive Oil

This is one fantastic oil! Deep earthy flavor notes with an aroma to die for! Made in Italy by a small producer who closely guards his secret for steeping porcini mushrooms in extra virgin olive oil. This is not made with any extracts. This rare and prized oil is delicious on mashed potatoes, pasta or sautéed vegetables. Use this oil to cook your omelets.

Chicken Porcini

1 oz. dried porcini mushrooms

4 boneless skinless chicken breast halves
1 T. OLIVE MILL Porcini oil
1 T. butter
1 medium onion, chopped fine
½ cup dry white wine
2 T. tomato paste

Put the mushrooms in a small bowl and add ½ cup of hot water to cover. Let them soak ½ hour. Remove mushrooms, reserving the water. Clean to remove any grit and chop coarsely. Heat oil and butter in a large skillet over medium high heat. When the butter has melted add the chicken and sauté on both sides for about 2-3 minutes per side. Remove chicken and add the onion to the pan, cook and return chicken to pan. Stir in mushrooms, wine and paste. Cover and simmer for 20 minutes. Serve chicken with sauce on top.

Crab and Mushroom Omelet

2 T. Porcini oil

½ cup sliced fresh mushrooms
4 eggs, separated
2 T. milk
1 cup cooked crabmeat
1 cup shredded Swiss cheese

Heat 1 T. oil in skillet, stir in mushrooms and cook about 5 minutes. Transfer mushrooms to plate. Remove skillet from heat. In a small bowl, beat yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites. Return skillet to medium heat. Heat 1 T. oil, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with cheese. Using a large spatula, fold omelet over. Cover until omelet puffs up and is cooked through. To serve, transfer to plate.

Italian Fettuccine

1 ½ oz. dried porcini mushrooms, chopped

1 T. butter
½ c. spinach
1 lb. fettuccine
½ c. OLIVE MILL porcini oil
1/3 c. parmesan cheese

Soak mushrooms for about ½ hour in cold water. Melt butter, add chopped mushrooms and spinach and cook for 5 minutes. Cook pasta, drain and mix in pan with the other ingredients. Add grated parmesan cheese and porcini oil. Serve hot.

Mushroom Pasta

2 T. Porcini oil

2 cloves garlic
½ red onion
½ cup red bell pepper, julienned
½ cup carrot, julienned
½ cup dry red wine
1 cup porcini mushrooms
1 ½ cups crushed tomatoes
2 t. fresh basil
1 t. dried rosemary
Salt and pepper
6 cups wide noodles

Heat the oil in a large skillet over medium heat. Add garlic and onions, sauté for 4 minutes. Then red pepper and carrots, sauté 4 more minutes. Add wine, raise heat and boil for 1 minute, reduce heat add mushrooms and simmer for 3 minutes. Add tomatoes, basil and rosemary. Season with salt and pepper. Simmer 10 minutes and serve sauce over cooked noodles.

Oven Roasted Vegetables

Vary quantities and vegetables according to your own taste - feel free to be creative!

1 c. cut broccoli
1 c. cut cauliflower
1 c. chopped onion
1 c. chopped zucchini
1 c. sliced mushrooms
1 c. julienne red pepper
1 c. green beans

Put vegetables in a bowl and drizzle with plenty of OLIVE MILL PORCINI oil. Pour onto baking sheet and roast at 450 degrees for 15 minutes.

Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette

6 T. OLIVE MILL PORCINI oil

2 pounds pork tenderloin
Salt and pepper
½ lb. bacon cooked and crumbled for garnish
1 T. finely chopped garlic
1 t. finely chopped fresh rosemary
1/3 c. OLIVE MILL Traditional or Fig Balsamic
2 T. dark molasses
1 T. fresh parsley 

Preheat oven to 350. Brown pork in 3 T. Porcini oil after seasoning with salt and pepper for 3-5 minutes until brown. Put in the oven and roast until internal temp is 165 degrees. Then transfer to a platter and keep warm. Pour cooking juices from the pan over meat. Cook bacon in pan until crisp. Drain all but 2 T bacon grease. Add garlic and sauté until light brown, add rosemary. Remove from heat and add balsamic, stir while adding molasses. To finish sauce, return pan to heat and stir in remaining juices from meat, stir in parsley and remaining 3 T. Porcini oil. When ready to serve, slice meat ¼" thick and arrange on heated plates. Spoon sauce over meat.

Roasted Mushroom and Potato Salad

10.5 oz. oyster or cremini mushrooms, trimmed

2 T. OLIVE MILL Porcini Oil
Salt and pepper
1 lb. red new potatoes, quartered
¼ cup fresh parsley leaves
2-3 t. OLIVE MILL Red Wine Vinegar
2 T. capers

Preheat oven to 450. On a rimmed baking sheet, toss mushrooms with oil, season with salt and pepper. On another rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes. Transfer to a bowl and toss with parsley, vinegar and capers.

Roasted Vegetable Pasta

4 cups cauliflower florets

4 cups 1" cubed butternut squash
1 red onion, coarsely chopped
2 medium red peppers, coarsely chopped
2 T. OLIVE MILL Porcini oil
2 T. each minced garlic and fresh sage
¼ t. pepper
1 box (16 oz.) spaghetti
1 bag (9 oz.) baby spinach
¼ c. grated parmesan cheese

Adjust oven racks to divide oven into thirds. Heat oven to 450. Line 2 rimmed baking sheets with foil; coat with nonstick cooking spray. Bring a large pot of lightly salted water to boil. Toss cauliflower, squash, red onion and red peppers with oil, garlic, sage and pepper. Divide vegetables onto the baking sheets. Roast 30 minutes, switching position of pans once, until vegetables are tender. Meanwhile, cook pasta in boiling water as package directs, reserving 1 cup pasta cooking water. Stir spinach into pot before draining pasta. Return pasta to pot. Toss with vegetables, parmesan and reserved water.

Ultimate Mushroom Bruschetta - Serves 4

OLIVE MILL Porcini oil

24 oz. mixed wild mushrooms, wiped clean
4 garlic cloves, two chopped and two halved
4 springs fresh thyme, leaves picked
4 springs fresh parsley, leaves picked
Sea salt and pepper
2 dried red chilis, crumbled
Lemon juice
water
4 slices sourdough bread

In large frying pan, add 1-2 T. oil and spread mushrooms in single layer. Add chopped garlic, herbs, salt, pepper and chilis. Stir to mix and sauté mushrooms (if mixture becomes dry, add more oil.) Once they are browned squeeze lemon juice and water and toss again for a creamy sauce to coat your mushrooms. Toast bread and rub remaining garlic on bread. Pile the mushrooms and juices from the pan on top and dig in! 

Wild Forest Mushroom Couscous

1 ¼ c. water

1 cup couscous
2 t. OLIVE MILL porcini oil
½ t. salt
Topping: 2 T. white wine
½ c. shitake mushrooms
½ c. porcini mushrooms
1 small onion, finely chopped
1 clove garlic, minced
1 t. basil

Bring water to a boil. Add couscous, oil and salt. Remove from heat and let stand 5 minutes. Topping: In a shallow pan, add all topping ingredients and cook until mushrooms are tender. Mix topping with couscous, serve immediately.