• 1 lb fillet or rump steak trimmed and cut into strips
• Salt and freshly ground pepper.
• 2 tbsp olive oil.
• 3 tbsp brandy.
• 2 finely chopped shallots.
• 8 oz trimmed and chopped chanterelle mushrooms.
• 2/3 cup beef stock.
• 5 tbsp soured cream.
• 1 tsp dijon mustard.
• 1/2 cup chopped sweet gherkin.
• 3 tbsp chopped fresh parsley.

• 1-2 cloves garlic, chopped
• 1 tbsp sesame oil
• 2 tbsp water
• 1/2 lb wild mushrooms, coarsely chopped
• 1/2 lb sea asparagus, thoroughly washed
• sprinkle of raw sugar
• dash of rice wine vinegar

• 5 cups mixed salad greens
• 1/2 cup of monterey jack cheese
• 1 pear
• 1/4 cup dried cranberries
• 3/4 cup pumpkin seed
• White Truffle Oil to taste

1. In a large bowl, combine greens, pears, cheese, pumpkin seeds and cranberries and toss lightly.
2. Add pumpkin seeds and desired amount of White Truffle Oil and mix gently.

• 1 ½ pounds of red potatoes (medium size), skin-on and scrubbed
• 2 tablespoons of Butter
• 1 teaspoon porcini powder
• 1/2 teaspoon of sea salt
• 1 tablespoon finely minced garlic
• 1 tablespoom finely chopped flat leaf parsley
• Freshly ground pepper

1. Cut potatoes lengthwise into 1 inch wedges.
2. In a medium bowl, toss with butter, porcini powder and ½ teaspoon of salt.
3. Spread the potatoes on a roasting pan in a single layer

1. Roasted the potatoes for 45 min, until golden brown.
2. Add the garlic and stir to coat the potatoes evenly.
3. Continue to roast until the potatoes and garlic are evenly brown.
4. Remove from the oven and mix with parsley.
5. Season with salt and pepper to taste.

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup chopped yellow onions
• 2 ears sweet corn, kernels scraped from the cob (about 2 cups)
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground white pepper
• 12 turns freshly ground black pepper
• 2 teaspoons chopped garlic
• 1 pound Arborio rice
• 1 pound black trumpet mushrooms, wiped clean
• 1 pound chantrelle mushrooms
• 9 cups hot vegetable stock
• 1/4 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano
• shaved truffles to taste

Heat the olive oil and 1 tablespoon of the butter in a large saucepan over medium-high heat for 1 minute. Add the onions, corn, salt, white pepper, and black pepper and sauté for 3 minutes. Add the garlic and cook, stirring, an additional 30 seconds.

Using a wooden spoon, stir in the risotto and cook, stirring constantly for 2 minutes so that each grain of rice is evenly coated with the oil. Stir in the mushrooms and 1 cup of the stock, stirring constantly until the liquid is absorbed. Continue adding stock, 1/2 cup at a time and stirring until absorbed, until all of the stock has been used. The last addition of the stock into the risotto should leave it slightly tight.

Stir in the remaining butter, the cream, and grated cheese; the risotto should have a creamy appearance and texture. Remove from heat and serve immediately. Garnish with shaved truffles, if desired.

• Morel – texture, appearance and taste
• Chanterelle – Fruity and colour
• Oyster - body
• Porcini – flavour
• Shiitake – body and texture
• Lobster - colour
• Cauliflower – bouquet and accent

Cooking Suggestions: Start your day off with a mushroom omlet and then add the rest to your favourite pasta dish. Chop up and float in soups and gravy.

To Reconstitute: In a bowl soak mushroom mix in 1 cup of water or in red wine and put in the fridge overnight (for best results). For immediate use, boil water and soak for half hour. When fully reconstituted, strain through a coffee filter or paper towel. The liquid can be used for your recipe or added to soups, chicken broth and gravy. Rinse well to remove any debris, pat dry and use. Keep in mind that a small amount of wild mushrooms goes a long way. 1 lb. of dried mushrooms yields 10-15lbs. of reconstituted mushrooms, depending on the variety. Storage - Store products in a very dry, cool place; ideally refrigerate or freeze.

• 1 package Mushrom Risotto
• 2-4 cups of water
• 2-3 tbsp. chicken stock
• 1clove garlic
• 1/2 small onion
• 2 tsp. butter
• 1 tsp. olive oil
• salt and pepper to taste
• 1 bay leave (optional)
• 1pinch thyme (optional)
• 3 tbsp. of grated parmesan cheese

Turn on stove to med high and add mushroom risotto to pot . Add chicken stock to 1cup of water mix and to pot. Let it cook for half hour, occastionally mix and add half a cup of water each time. Add bay leaf and thmye (optional for flavour). In a sauce pan add olive oil, butter and onions. Add garlic in the end and transfer to risotto mix. Sir risotto and add half cup of water. When the risotto is fully cooked it will be soft and moist. Add cheese and serve.

• 1 lb of fresh wild mushroom mix
• 1 shallot diced
• Olive oil (for roasting)
• 3/4 lb of sea asparagus
• 2 oz goat cheese
• 1/3 cup of white wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 2/3 cup of extra virgin olive oil
• 1 tbsp fresh chopped dill
• sea salt and fresh ground pepper to taste
• juices in the pan (from mushrooms)

Preheat the oven to 350 degree oven. Clean mushrooms and separate the clusters. Toss into a mixing bowl with shallots, olive oil, sea salt and ground pepper. Pour into baking tray and roast for about 30 minutes.

Remove from oven and cool mushrooms.

To assemble salad

Roughly chop the mushrooms. Place in a salad bowl and chop shallot finely and add to salad bowl. Add roughly chopped sea asparagus to salad bowl. Chop fresh dill into salad bowl. Crumble goat cheese into salad and toss. Mix vinegar, Dijon mustard, roasting liquids from mushrooms and olive oil. Pour over salad. Toss again and serve.

• 1 tbsp butter
• 6 large garlic cloves- finely chopped
• 1 shallot finely chopped
• 1/2 cup of chicken stock or water
• 2 tbsp oyster sauce
• 1 pound of pea shoots

Heat butter in a large, shallow pan over high heat. Cook garlic and shallots for 30 seconds, stirring to prevent burning. Combine stock and oyster sauce in a bowl; add to pan. Add peashoots and cook until bright green and crisp, about 2 minutes.

• 1 lb lasagna noodles (1 package)
• 2 tbsp olive oil
• 2 tbsp garlic, minced
• 3 cups of mushrooms sliced (Portobello, chanterelles, oysters, morels, lobster etc.)
• 4 cups of tomato sauce
• 2 cups ricotta cheese
• 1 lb spinach leaves, cleaned and trimmed
• 2 cups mozzarella cheese, coarsely grated

In a large pot filled with boiling water, add pasta and some oil. Stir occasionally until noodles soften and separate. Cook until al dente, about 7-8 minutes. Remove from heat, strain through a colander and shake well to remove excess water. Drizzle pasta with a little olive oil and toss gently to separate the sheets.

In a large saucepan over medium heat, add olive oil, garlic and mushrooms. Cook until mushrooms appear dry about 5 minutes. Add tomato sauce, stir well and bring to a boil. Remove from heat and stir in spinach. Allow to wilt, about 2 minutes.

Oil a large, deep casserole dish and ladle a thin layer of sauce on the bottom. Top with a layer of noodles and then a thick layer of tomato sauce. Sprinkle 1/3 of the ricotta on tip and repeat with layers of pasta, sauce and cheese. Spoon any leftover sauce on top of the lasagna and sprinkle shredded mozzarella cheese on top. Bake in a hot oven for 20-25 minutes, or until cheese is bubbling and starting to brown. Remove from oven. Allow to rest for 5-10 minutes.