Main Course Recipes

Baby Arugula Lemon Pesto with German Schnitzel

Here we have a pork chop, also known as Schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in any Ultra Premium Extra Virgin Olive Oil until golden brown and delightfully crisp.

Anywhere oil is used, Ultra Premium Extra Virgin Olive Oil can and should be used.... even in classic and updated German recipes.

Ingredients:

For the Schnitzel:

*You can substitute boneless, skinless chicken breasts here too!

For the Baby Arugula Pesto with Lemon

Directions:

For the Baby Arugula Pesto with Lemon

Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth.

For the Schnitzel

Heat 2 inches of Ultra Premium Extra Virgin Olive Oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.

Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish.  

Add the bread crumbs to a similar shallow dish.

Whisk the salt and pepper into the flour and add to another shallow dish.  

Dredge the pork chops first in the seasoned flour, then into the eggs (being sure to coat the pork chops completely at every step), and then finally into the bread crumbs.

Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown.  

Remove each pork chop to a wire rack while frying the remaining pork chops.

Serve immediately with Baby Arugula Pesto. Add lemon wedges, if desired.

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Baklouti Shrimp & Andouille Over Olive Oil Grits

Ingredients:

For the Shrimp & Sausage

For the Grits

For the Sauce 

Directions:

(Skip this first step if using chicken stock)

Peel the shrimp and reserve the shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve. 

Mix together the garlic powder, salt, smoked paprika, thyme, and black pepper. Toss the shrimp in the spice mixture to coat.  

Heat the Baklouti Green Chili Fused Olive Oil in a large saute pan over medium-high heat. Add the Andouille sausage pieces and saute until just barely golden brown. Add shallots and cook for another minute. Finally, add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Be careful not to overcook. Remove the shrimp and sausage mixture and reserve.

In a medium saucepan, bring 2 1/2 cups of shrimp or chicken stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes.

Add the cheese and Baklouti Green Chili Fused Olive Oil. Adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.

In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Green Chili Fused Olive Oil, over medium-high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir into the roux, cooking for another minute. Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir, heating until warmed through.

Serve the shrimp and sauce over the hot grits with more Baklouti Green Chili Fused Olive Oil drizzled over the top, if desired. 

Serves 6.

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Balsamic Glazed Ham

Ingredients:

Directions:

Preheat the oven to 325.  

Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the Gravenstein Apple White Balsamic Vinegar to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 20-30 minutes to complete. When the Gravenstein Apple White Balsamic Vinegar has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it into the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning.

Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown. Use any extra glaze as a dipping sauce.

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Braised Lamb Shanks

Ingredients 

Four lamb shanks

1/2 cup flour

1 tablespoon kosher salt fresh ground pepper to taste

4-inch sprig of rosemary, woody stems discarded

4 cloves fresh garlic, minced

1 medium onion minced

1 large carrot, finely diced

1/3 cup Coratina Extra Virgin Olive Oil

3 cups robust red wine such as Malbec

1 cup water

(This recipe can be made in a dutch over or crock pot.)

Directions

If using the oven, preheat to 300. 

In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper.  Rinse and pat the lamb shanks dry and dredge in the flour. 

In a large heavy bottom pan, heat the Coratina Extra Virgin Olive Oil over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to over crowed the pan, cooking for about 5 minutes per side and set aside. In the same pan, add all of the vegetables and sauté over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes. 

Pour in the wine and simmer for another couple minutes and then add cup of hot water.  Add the fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top.  Pour the wine and vegetables over the top.  Cook, covered in a heavy dutch oven for six hours or in a crock pot set on low. 

After six hours, carefully remove the shanks from the liquid taking care not to allow the meat to slip off the bones. 

Cover to keep warm.  Strain and de-fat the braising liquid.  Place in a small saucepan and reduce by half.  Adjust the seasoning with sea salt and fresh ground pepper. 

Pour the reduction over the lamb shank placed atop a bed of mashed potatoes. You can find great mashed potato recipes on our recipe homepage too!  

Serves 4  

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Chicken Saltimbocca

Ingredients:

Directions:

Heat the Madagascar Black Peppercorn Olive Oil in a skillet over medium-high heat.

Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. 

Being careful not to unroll each breast, dredge in flour.

Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. Some cheese may ooze out of the ends of the roll - this is good as long as it doesn't begin to burn in the oil.

Once the breasts are golden brown, and have cooked through (about 5 minutes per side), remove to a plate and cover to keep warm.

Drain off all but a couple tablespoons of Madagascar Black Peppercorn Olive Oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately 2 minutes, scraping up any browned bits from the bottom of the pan.

Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.

Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. 

Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired. 

Serves 4.

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Conchigliette with Pork and Wild Mushroom Sugo with Black Truffle

Ingredients:

*or Chilean Favolosa Ultra-Premium Extra Virgin Olive Oil or other peppery Extra Virgin Olive Oil. 

Directions:

In a large, heavy-bottomed pot, heat the Italian Biancollila Ultra-Premium Extra Virgin Olive Oil over medium-high heat. Add the pork and brown well, breaking the meat up into the smallest pieces possible - about 5 minutes.

Remove the meat to a bowl and reserve.

To the same pot, add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.

Add the shallots, carrot, and celery and saute for another 2 minutes. Add the garlic and saute for 1 minute. 

Deglaze the pan and reduce by half. 

Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barley a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a few tablespoons of stock or water to the sauce if it loses too much moisture. Taste the sauce and adjust the seasoning with salt and pepper.

Add the just-drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a TBSP or so of the pasta water. Cook for 1 minute, stirring to coat the pasta. 

Portion the pasta into servings and top each with fresh-grated Pecorino cheese and a few drops of the White Truffle Gourmet Oil. Serve immediately.

Serves 6. 

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Espresso and Harissa Marinated Filet

Ingredients:

Directions:

Combine the balsamic, garlic, and slowly whisk in the the  INFUSED Harissa Olive Oil.

Place the steaks in a Ziplock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks.  

Cover and allow to marinate refrigerated, for a minimum of 1 hour, or up to 6 hours.

Before grilling, remove the steaks from marinade, and salt and pepper both sides of the steaks

Prepare a medium charcoal or gas grill, and cook to your desired internal temp.

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Harissa Crock Pot Roast Beef

Ingredients:

Directions:

Combine flour, 2 TBSP garlic powder, and 1 TBSP Bologna Aromatic Herbal Seasoning Salt in a large Ziplock bag. Add roast, zip closed, and shake until roast is coated.

Heat 3 TBSP  INFUSED Harissa Infused Olive Oil in a pan (cast iron is best). Brown roast on both sides (sprinkling more  Bologna Aromatic Herbal Seasoning Salt on each side), for about about 2 minutes per side. Add 1 TBSP Worcestershire and 2 packets of Swanson Beef Flavor Boost Pouches.

Transfer all to a crock pot and add 1 cup water. Cook on low for 4-6 hours.

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Harissa Peach Pork Tenderloin

Ingredients:

Directions:

Put all ingredients with pork in a large zip lock bag and seal.

Massage bag to blend mixture into pork. For best results, marinate overnight, or for a minimum of 15-20 mins.

Bake at 375 for 30-45 minutes (time depending on thickness of your pork).

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Lemon & Garlic Roasted Chicken

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Oven Roasted Tomato Quiche with Olive Oil Crust

Ingredients:

For Oven Roasted Tomatoes

For Whole Wheat Extra Virgin Olive Oil Pastry Crust

For Quiche Filling

Directions:

For Oven Roasted Tomatoes:

Preheat the oven to 300 degrees F.

Combine the Chilean Favolosa Ultra-Premium EVOO, garlic, herbs, salt, and pepper in a shallow, oven-proof dish. 

Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut-side-down in the dish.

Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled.

For Whole Wheat Extra Virgin Olive Oil Pastry Crust:

In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.  

Add the Chilean Favolosa Ultra-Premium EVOO and water to the bowl and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees.

On a lightly-floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round.

Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes.

Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.

For the Quiche Filling:

Preheat the oven to 400.

Sauté the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season with salt and pepper to taste.

Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano, over the tomatoes. Pour the egg shallot mixture over the top.

Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.

Enjoy warm, or allow to cool to room temperature.

This recipe can be made a day in advance or may be frozen and re-warmed.

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Ribollita with Braised Butter Beans

Ingredients: 

Directions:

Preheat the oven to 400 F.  

After soaking the beans overnight, strain and rinse.

In a large stockpot heat 1/4 cup Australian Hojiblanca Ultra-Premium EVOO over medium heat. Add the onion and red pepper. Saute for about two minutes. Add 4 cloves of garlic, minced. Saute the garlic for another minute.  

Add the stock to the pot along with soaked and drained beans. Simmer on medium-low, uncovered, for about an hour until the beans are tender.

Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of Australian Hojiblanca Ultra-Premium EVOO.

Lay the bread slices, oiled side up, in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes.  

Once toasted, cut the remaining clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove. Set aside.

When the beans are almost tender, add the tomato and kale to the pot. Simmer for an additional 20 minutes. Add the zucchini and basil and simmer for an additional 5 minutes.

Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Milanese Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.

Serves 6-8 

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Roasted Butternut Squash & Chevre Ravioli

Ingredients:

For the Roasted Butternut Squash

For the Pasta Dough

For the Roasted Butternut Squash & Goat Cheese Filling

For the Pan Sauce of Balsamic, Rosemary & Shallots 

Directions:

For the Roasted Butternut Squash

Preheat the oven to 375 degrees F.

On a parchment paper-lined baking sheet, lay the butternut squash, cut side down. Drizzle with Tuscan Herb INFUSED Olive Oil. 

Roast for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

For the Pasta Dough

While the squash is roasting, combine flour and salt in a medium-sized bowl. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons of water. 

On a lightly-floured surface, knead dough for about 3 to 4 minutes. Cut 12" long sheets of dough, 1/8" thick, or the number 6 setting on a pasta machine. 

Cover sheets that are not being used with a towel so they do not dry out.  

For the Roasted Butternut Squash & Goat Cheese Filling

Over medium heat, saute the shallots in Tuscan Herb INFUSED Olive Oil until golden-brown and caramelized. 

Place all of the ingredients (including shallots) except the egg into the bowl of a food processor.  Pulse until ingredients are well-combined. Season to taste. Add the egg and pulse again until just combined.

For the Ravioli

In a large pot, bring salted water to a boil.   

Assemble the ravioli. Laying the pasta sheets out, place dollops of filling every two inches, with at least one inch between raviolis. Use approximately one tablespoon of butternut squash filling per ravioli. Seal the edges firmly (use water) before cutting.

Drop the ravioli a few at a time into the salted boiling water until they float, approximately 2 minutes. 

For the Pan Sauce of Balsamic, Rosemary & Shallots

Over medium heat, season and saute the shallots and rosemary in one tablespoon of Tuscan Herb INFUSED Olive Oil until golden-brown, fragrant, and caramelized, about five minutes. 

Add the Traditional Balsamic Condimento and whisk to deglaze the pan. Check the seasoning and adjust to taste. 

Add the second tablespoon of Tuscan Herb INFUSED Olive Oil and whisk to combine.

Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.

Serves 6

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Rosemary, Lamb, & White Bean Stew

Ingredients: 

Directions:
Preheat the oven to 350 degrees F.

Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup INFUSED Rosemary Olive Oil.

Evenly brown the lamb pieces. Remove from pan and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent.    Add the garlic and sauté for an additional minute until fragrant.

To the same pot, add the wine scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately two minutes. Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine.

Adjust the seasoning and place the covered pot in a preheated oven for three hours.
Remove the bay leaves and rosemary stems. Re-adjust the seasoning and serve the warm stew drizzled with additional INFUSED Rosemary Olive Oil and warm crusty bread.

Serves 6 

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Salmon with Creamy Balsamic

Ingredients:

Directions:
In a heavy-bottomed, large sauté pan over medium heat, add 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil. Sprinkle sliced onions with a little sea salt and add to the INFUSED Wild Mushroom & Sage Olive Oil, stirring occasionally, until golden brown, about 5 minutes.

Add the wild mushrooms. Sauté until both the mushrooms and onions become deep golden brown and caramelized. 

Deglaze the pan with INFUSED Traditional Balsamic Condimento. Simmer gently and cook until reduced by half.

Add the cream. Stir to combine and cook until the mixture thickens slightly, approximately one minute. Season with salt and pepper to taste. Set aside. 

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 large skillet, heat remaining 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil over medium heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.

Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa or brown rice.

Serves 4

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Spinach & Wild Mushroom Crepes

For the Filling

For the Sauce

Directions:

For the Crepes:

Combine the 2 TBSP  INFUSED Wild Mushroom & Sage Olive Oil, eggs, milk, water, and salt. Add the flour and whisk until completely blended with no lumps or dry spots of flour. Allow to rest for half an hour at room temperature.

Heat a 12" wide non-stick skillet over medium-low heat, and with additional INFUSED Wild Mushroom & Sage Olive Oil. Pour 1/4 cup of the batter into pan and rotate the pan to spread the batter in to a circle. Cook for approximate one minute on each side.   Remove to plate and cover with wax paper. Continue cooking crepes until all batter has been used. (Makes 6 large crepes)

 For the Filling:

Heat the INFUSED Wild Mushroom & Sage Olive Oil in a medium skillet over medium-high heat. Add the fresh mushrooms and saute until they begin to caramelize slightly. Add the shallots and saute for 2 minutes. Add the garlic and saute for an additional minute. Add the spinach and saute until wilted. Stir in the cheeses.  Season to taste with salt and pepper.   

For the Sauce:

Heat the INFUSED Butter Flavored Olive Oil over medium heat. Add the flour and stir to incorporate so that there are no lumps or dry spots left. Slowly drizzle in the milk, whisking constantly. Stir and bring to a simmer until thickened. Add tomato sauce. Season to taste with salt and pepper.

Putting the Dish Together:

Preheat the oven to 375. 

Fill the crepes with the spinach filling.  

Ladle 1 cup of sauce in the bottom of the dish. Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes. Add a sprinkle of cheese to the top, if desired.

Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots. Serve warm.

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Spot Prawn Cakes Pan Fried in Coratine with Cilantro-Caper Aioli

Ingredients: 

For the Cilantro-Caper Aioli

For the Simple Baby Greens Salad

Directions:

For the Spot Prawn Cakes
Heat 1" of Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.

In a medium bowl, mix together all of the Spot Prawn Cake ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish.

Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs. Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

For the Cilantro-Caper Aioli
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers. 

Mix the INFUSED Garlic Olive Oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.

Whisk together the Australian Hojiblanca Ultra-Premium Extra Virgin Olive Oil and Honey Ginger White Balsamic Vinegar. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.

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Strawberry Balsamic Chicken

Ingredients: 

Directions:

Preheat oven to 400 degrees F.

Combine chicken breasts and 1/2 cup INFUSED Strawberry Dark Balsamic Vinegar and 1/4 cup INFUSED Basil Olive Oil in a Ziploc bag. Refrigerate for at least 1 hour, or up to 24 hours. When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Season chicken generously with salt and pepper. Bake, grill or pan fry for 30 minutes, or until chicken is cooked through and no longer pink inside.

Meanwhile, bring the remaining 1/2 cup INFUSED Strawberry Dark Balsamic Vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 15 minutes, or until reduced by half. Remove and set aside to cool.

In a small bowl, stir together strawberries, mozzarella and basil to make a Caprese topping.

When the chicken is ready, transfer to serving dishes. Then top with the strawberry Caprese topping, and then drizzle with the reduced balsamic vinegar.

**For an additional option, you can add the strawberry caprese mixture to the chicken in the baking dish once the chicken during the last 5 minutes of baking. Then the cheese will thoroughly melt and the strawberries will be warm. Either way works great!

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Tilapia With Crabmeat Florentine Topping

Ingredients:

Directions:

Blanch spinach in salted water for 3 minutes. Drain and squeeze out excess water.    Roughly chop.

Pat fillets dry with a paper towel. In a small bowl, mix INFUSED Lemon Olive Oil, with salt, black pepper and cayenne pepper. Brush fillets with seasoned oil, being sure to coat both sides totally. Set aside.

In a small skillet, heat INFUSED Garlic Olive Oill. Saute shallots until soft. Add flour, mix well and cook for 2 minutes. Add cream cheese and cook until melted. Add cream, chopped spinach, crabmeat and Italian Nutcrumbs. Season to taste and set aside.

Sear fillets in a heavy skillet, top side down. Cook for 2 minutes. Carefully turn fillets and continue cooking for another 2 minutes or until fillets are opaque and cooked through.

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Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches

Ingredients:

Directions:

Preheat the oven to 425 F. 

Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with INFUSED Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.  

Slow roast for an additional 3 hours covered with foil.  

This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches. 

Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of INFUSED Tuscan Herb Olive Oil to finish.

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Wild Mushroom Ragu over Polenta with Truffled Mascarpone

For Polenta

For Wild Mushroom Ragu

For Truffled Mascarpone

Directions:

For Polenta

Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta.    Cook on low, stirring frequently, for approximately 25-30 minutes.  

Remove from heat and stir in cheese and heavy cream. Adjust the seasoning with salt and pepper if desired.

For the Wild Mushroom Ragu

While the Polenta is cooking, heat the INFUSED Wild Mushroom & Sage Olive Oil over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan.  
Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute.  

Add the wine and cook, scraping up the browned bits from the bottom of the pan until reduced by half. Add the stock and cook until reduced by half again. 

Taste and adjust with salt and fresh pepper if desired.
 
To Serve 

Serve the Wild Mushroom Ragu over the hot Polenta. Add a dollop of the Truffled Mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Serves 4-6.

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