News, Specials, & New Products

Picnic Backpacks are a wonderful gift and we have them ready to stuff with wine and other goodies from our shop

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Picnic Backpacks are a wonderful gift and we have them ready to stuff with wine and other goodies from our shop

#infusemeinc #powerhousemallshopping #shopsmall #smallbusiness #shoplocal #gifts #uppervalley #boston #newyork #lebanon #hanover #burlington #

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CARAMELIZED WILD MUSHROOM RAGU OVER PECORINO POLENTA WITH TRUFFLED MASCARPONE

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CARAMELIZED WILD MUSHROOM RAGU OVER PECORINO POLENTA WITH TRUFFLED MASCARPONE

Polenta 4 cups vegetable or chicken stock, preferably homemade 1 cup dried polenta 1/3 cup freshly grated Pecorino Romano 2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil Salt & freshly ground pepper to taste 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 an stir in the cheese and olive oil. Adjust the seasoning with salt and pepper if desired. Wild Mushroom Ragu 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough...

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Wild Mushroom Empanada Filling

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Wild Mushroom Empanada Filling

1 cup zucchini finely diced 1/2 pound assorted wild mushrooms, cleaned and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Organic Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute. Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize. Add in...

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CREMINI, BLUE CHEESE, & WILD MUSHROOM & SAGE OLIVE OIL FLAT BREAD.

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CREMINI, BLUE CHEESE, & WILD MUSHROOM & SAGE OLIVE OIL FLAT BREAD.

Flat Bread Dough 2 1/2 cups of AP unbleached flour 1 cup warm water 2 tablespoons Wild Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom & Sage Olive Oil 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. sea salt & fresh ground black pepper to taste To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the...

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Truffled Wild Mushroom Risotto & Arancini in Baby Arugula UP Pesto

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Truffled Wild Mushroom Risotto & Arancini in Baby Arugula UP Pesto

Porcini/Shitake Mushroom Stock 5 cups water brought to a simmer 2 cups of a mixture of dried Porcini mushrooms and Shitake mushrooms broken in to pieces or coarsely chopped Bring the water just up to a simmer and then add the mushrooms. Allow to steep for 30 minutes before using in recipes. Strain before using. Make the risotto: 5 cups mushroom stock 3 tablespoons UP Extra Virgin Olive Oil 2 shallots, finely chopped sea salt and freshly ground pepper 1 1/2 cups Arborio or Carnaroli rice 1/2 cup white wine 1 teaspoon white or black truffle oil 1 pound mixed...

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