It’s amazing how some things come full circle. About 7 years ago while I was working at Life and Style Weekly Magazine, a friend and I wandered into the grand opening of a grocery store. It was newly constructed with freshly stocked shelves, bouquets of organic produce and beautifully arranged gourmet olive oils, balsamic vinegars and specialty products.
While I imagine most shoppers would rush past these aisles in an effort to swiftly cross necessities off their list, I stopped in my tracks. I felt a sense of inspiration, imagination and excitement dreaming of what dishes I could create with all these options at my fingertips.
I turned to my friend and said, “I wish I could take time off work and stay home all day cooking with these oils and vinegars so I could write about food instead.”
Fast forward to when I was recently approached by Pure Mountain Olive Oil to create recipes that I would present in a live cooking demo. The reality didn’t hit me until I walked into the open space. I made my way through the store, taking in the aromas, tasting the flavors and allowing my culinary wheels to spin as I put together a menu that would compliment the components I was looking to highlight.
As I scanned the walls of infused olive oils, balsamic vinegars, fresh pastas and sea salts, I was immediately transported back to that moment I had years ago. Without even realizing it, I ended up exactly where I wanted to be.
So now, I am honored to present you with the recipes I wrote, beginning with this light, velvety, multi-textured cream of mushroom soup. I used a vegetable stock to keep the dish vegetarian and Kosher, while focusing on the star ingredients: Pure Mountain Olive Oil’s garlic mushroom olive oil and truffle sea salt.
As much as I loved the red carpet lifestyle, for me, cooking will always be way more glamorous.
Ingredients:
8 oz. sliced white button mushrooms
3.5 oz. sliced shiitake mushrooms
0.5 oz. dried sliced porcini mushrooms
2 tablespoons Pure Mountain Olive Oil (plus more for garnish)
2 whole shallots
1 1/2 cups vegetable stock
1/2 cup white wine
1/2 cup heavy cream
2 sprigs thyme, removed from stems (plus more for garnish)
1/4 teaspoon truffle sea salt (plus more for garnish)
Instructions:
Finely chop shallots in food processor.
Eat and enjoy the journey you’re on!
Want to taste this for yourself? Come to my live cooking demo tomorrow evening from 7-9 at Pure Mountain Olive Oil! Tickets available here.
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The soup was so delicious at the cooking demo!!
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