This multi-part recipe can be prepared in a variety of ways. Make a single component for a fun appetizer, a combination of two, or assemble all three!
Roasted Portobello Mushrooms
Preheat oven to 400 degrees F
Remove stems from mushrooms, cut in half or bake whole. Brush cap and bottom of mushroom with Milanese Gremolata Infused Olive Oil, season with salt and pepper.
Roast mushrooms for about 10 minutes and then flip them over to cook for an additional 10 minutes.
1 lb. of small red or white-skinned potatoes
3 tablespoons of Garlic Infused Olive Oil
2 tablespoons of Madagascar Black Peppercorn Infused Olive Oil
¾ teaspoon kosher salt
2 tablespoons minced fresh rosemary.
Baked in 400 degrees F Cut potatoes in half or quarters, place in a large bowl.
Add EVOO, salt, rosemary and toss until potatoes are well coated.
Place potatoes on a foil covered baking sheet and spread so potatoes can roast evenly. Bake for an hour or until browned and crisp, flip with spatula in-between cooking so that they brown evenly.
Remove potatoes from the oven and season with salt to taste.
Roasted Shallot Vinaigrette
1 medium peeled shallot
2 tablespoons of Red Wine Vinegar
2 tablespoon of Fresh UP Robust EVOO
1 teaspoon of sugar
1 teaspoon Green Table Foods mustard
2 cups tightly packed fresh cilantro leaves
¼ teaspoon of salt
¼ teaspoon black pepper
Oven at 400 degrees F. Wrap shallot in foil – bake for 35 minutes, let cool peel and mince.
Combine shallot, vinegar, EVOO, cilantro, sugar, mustard, salt and pepper in a large bowl, stir and whisk well. Serve to top your mushrooms or potatoes