Italian Mushroom Topping
1 cup Olive Gourmet Tuscan Herb EVOO
1 Cup Sicilian Lemon White Balsamic Vinegar
1⁄4 cup yellow onion, chopped
1 dash hot sauce (optional)
16 ounces button mushrooms, sliced
2 tablespoons butter
1 tsp. Olive Gourmet White Truffle Oil
Place the first 4 ingredients in a large plastic zip-lock bag. Squeeze the bag to blend ingredients.
Add the mushrooms to the vinaigrette mixture; refrigerate for 3-4 hours or overnight.
In a small skillet, melt the butter over a medium-high heat.
Drain the mushrooms; cook and stir until browned and moisture evaporates, 6 to 8 minutes. Add the truffle oil. Serve warm.
Pico De Gallo
3 Roma tomatoes
1/2 large onion
3 jalapeno peppers, seeded
1 bunch cilantro
1 Tbsp Olive Gourmet Persian Lime EVOO
1 Tbsp Olive Gourmet Chipotle EVOO (or Baklouti Green Chili if you like really spicy!)
1 Tbsp Olive Gourmet Jalapeno White Balsamic Vinegar
Salt & pepper to taste.
Chop the first 4 ingredients; Mix the oils and vinegar together, add seasonings and stir into the tomato mixture. Refrigerate several hours to blend flavors.
2 tablespoons Olive Gourmet Tuscan Herb EVOO (or Traditional Single Varietal Oil)
2 large sweet onions, sliced
1 teaspoon garlic powder
1/2 cup light brown sugar
1/2 cup Olive Gourmet 18-Year Traditional balsamic vinegar
Chopped fresh thyme
Cook onions in olive oil until soft. Add other ingredients. Cook uncovered until thick and caramelized, stirring occasionally. Serve warm.