Estimated read time: 1-2 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Mountain Town Olive Oil's Jessica McCleary joining KSL News at Noon Tuesday talking about their store, and cooking two delicious recipes.
Portobello Mushroom Tapenade
Ingredients:
4 Tablespoons Extra Virgin Olive Oil (Robust)
1 large chopped shallot (about 3 tbls)
1 medium garlic clove, minced
½ teaspoon dried Savory spice
2 medium Portobello mushrooms chopped (about 7oz)
2 Tablespoons Dark Chocolate Balsamic Vinegar
1/3 cup rinsed chickpeas
Sea Salt & ground pepper
Directions: Heat 1 tbls of olive oil over medium heat and sauté shallots, garlic and savory for about 2-3 minutes. Add the mushrooms and vinegar and cover for 2 minutes then uncover and continue cooking until liquid is slightly reduced. Transfer to a food processor and add the chickpeas and pulse until the ingredients come together. Gradually add the remaining 3 tablespoons of oil and pulse until a thick paste forms. Season with salt and pepper.
Serve with crostini, topped with shaved parmesan or pecorino cheese
Balsamic Vinaigrette
Ingredients:
½ cup 18-Year Balsamic Vinegar
1 cup Tuscan Herb Extra-Virgin Olive Oil
3 tablespoons Dijon mustard
3 tablespoons honey
2 small shallots, minced
¼ teaspoon salt
¼ teaspoon black pepper
Directions: Whisk together 18-Year Balsamic, mustard, honey, shallots, salt and pepper. Gradually whisk in the olive oil, blending well.
Note: leftover vinaigrette may be stored in the refrigerator for two weeks.
