For Polenta
| 4 cups | Vegetable or Chicken Stock |
| 1 cup | Polenta |
| 1/3 cup | Pecorino Romano, freshly grated |
| 2 TBSP | Heavy Cream |
| To Taste | Salt and Freshly Ground Pepper |
For Wild Mushroom Ragu
| 3 cups | Assorted Fresh Wild Mushrooms (Oyster, Shitake, Cremini) |
| 2 TBSP | INFUSED Wild Mushroom & Sage Olive Oil |
| 1 medium | Shallot, minced |
| 2 cloves | Garlic, minced |
| 1 cup | Dry White Wine |
| 1 cup | Vegetable or Chicken Stock |
| 2 TBSP | Flat Leaf Parsley, minced |
| 1/3 cup | Pecorino Romano, grated |
| To Taste | Sea Salt and Freshly Ground Pepper |
For Truffled Mascarpone
| 1/2 cup | Mascarpone |
| 1 tsp | INFUSED Black Truffle Gourmet Oil |
| (Stir the INFUSED Black Truffle Gourmet Oil into the Marscapone) |
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.
Ingredients:
Fresh Arugula Pasta Dough
| 1/2 cup | Fresh Baby Arugula |
| 1 TBSP | Lemon Juice |
| 1-1/2 cup | Fine Semolina Flour |
| 3/4 cup | All-Purpose Flour |
| 2 | Large Eggs |
| 3/4 tsp | Salt |
| 1 TBSP | INFUSED Garlic Olive Oil |
For Creamy Garlic Mushroom Sauce
| 1 cup | Fresh Shiitake or Baby Portobello Mushrooms, thinly sliced |
| 1 medium | Shallot, minced |
| 2 cloves | Garlic, minced |
| 2 TBSP | INFUSED Garlic Olive Oil |
| 1/2 cup | White Wine |
| 1 cup | Heavy Cream |
| 1/2 cup | Fontina Cheese |
| To Taste | Salt & Freshly Ground Black Pepper |
Directions:
To make pasta:
Place all the dry ingredients for the pasta dough into the bowl of a food processor and pulse to combine.
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Mix 1/4 cup of the arugula paste with the eggs and olive oil.
Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.
Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least one hour before rolling out.
Roll out the dough. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
To cook pasta:
Bring a large pot of heavily salted water to a boil.
In a separate bowl, heat the INFUSED Garlic Olive Oil in a large saute pan over medium heat. Add minced shallots and thinly sliced mushrooms. Saute until just barely golden. Add the garlic and saute for an additional minute.
Pour in the white wine. Reduce by half; about 5 minutes. Add the heavy cream and stir to combine. Simmer the sauce for another minute.
Add the cheese, and stir until the cheese is completely combined. Season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for one minute. Serve with additional cheese over the top, if desired.
Ingredients:
| 6 pounds | Yukon Gold potatoes, unpeeled |
| 8 oz | Unsalted Butter |
| 2 cloves | Garlic |
| 1 cup | Half & Half |
| 1 TBSP | INFUSED Black Truffle Gourmet Oil |
| 1 cup | Asiago Cheese, grated |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
| Optional | Flat Leaf Parsley, for garnish, finely minced |
Directions:
Dice potatoes evenly. Place in a large saucepan. Add salt, and cover with hot water. Bring to a boil over high heat, then reduce heat to maintain a slow boil. Cook until potatoes are tender throughout when poked with a fork.
Heat the half-and-half, butter, and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Drain potatoes. Return to pot and continue cooking for 2 minutes. Remove from heat and place in large bowl. Mash by hand, adding the garlic-cream-butter mixture, grated Asiago, and INFUSED Black Truffle Oil. Stir to combine.
Let stand for 5 minutes to allow the mixture to thicken, then serve hot. Garnish with finely chopped parsley if desired.
| 3 TBSP | INFUSED Butter Olive Oil*, divided |
| 1-1/2 lbs | Fresh Cremini Mushrooms, sliced |
| 1 large | Onion, chopped |
| 1/2 cup | INFUSED Traditional Balsamic Vinegar |
| 1 tsp | Dried Marjoram |
| 1/2 tsp | Salt |
| 1/4 tsp | Freshly Ground Black Pepper |
| 1 can (10.5 oz) | Condensed Beef Consomme, undiluted |
| 1 cup | Heavy Whipping Cream |
| 2 large | Eggs |
| 2 large | Egg Yolks |
| 1 TBSP | Fresh thyme, minced |
| 1/4 tsp | Dried Rhyme |
| 6 cups | Day-Old Sourdough Bread, cubed and crust removed |
| 8 oz | Cream Cheese, cut into 1/2-inch cubes |
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