Bolete's Mushroom Soup:
Ingredients:
2 c cremini mushrooms
2 c oyster mushrooms
2 c trumpet mushrooms
2 c shiitake mushrooms
5 ea shallots, julienned
5 cloves garlic, sliced thin
.5 c sherry
1 tbsp thyme leaves
.5 c white wine
1 tbsp butter
1 to 2 quarts mushroom stock
1 tsp lemon juice
1 tsp truffle oil
To taste sherry vinegar
1 c cream
1 tbsp blended oil

Garnish:
Panko soft poached eggs
Shallots
Mushrooms
Sourdough toast ring
Liberty Garden’s micro greens

Method of Preparation:
Using a heavy bottom soup pot, preheat on high. Then, add the blended oil. Add the mushrooms and cook on high until they start to caramelize.

Next, add the salt, butter, shallots and garlic, and turn the heat to medium. Sweat for 5 minutes and add the sherry, white wine. Cook until the wine is almost dry, then add the cream and mushroom stock and simmer for 15 minutes.

Puree the soup in a blender and strain through a chinois. Finish with lemon juice, sherry vinegar and salt and pepper.

Liberty Gardens Mixed Green Salad:
Ingredients:
6 c Liberty Garden’s Provence Mix
Olay Valley Mushrooms
Sourdough croutons (1c sautéed in garlic butter)
1 c julienned cippolini
2 tbsp toasted sunflower seeds
2 tbsp grated Parmesan
4 tbsp dressing (or to coat evenly)
.5 tsp fresh lemon juice
.5 tsp truffle oil
Salt and pepper to taste

Salad Dressing:
1c sherry vinegar
1c fortified mushroom stock
.5 c dried porcini
1 tsp Dijon
1 each shallot, julienned
1 clove garlic
1 tsp thyme leaves
2 c blended oil
1 tbsp truffle oil
1 tbsp lemon juice
Salt and pepper to taste
2 each egg yolks
1 tbsp Parmesan

Garnish:
Crisp shiitakes
Sliced winter truffles
Parmesan peels

Method of Preparation:
Dressing:
Combine vinegar, mushroom stock, dried porcini, shallots, garlic and thyme leaves in a small sauce pot. Over medium heat reduce by ½, then cool.

Transfer the contents of the pot to a blender. Add the egg yolks, Dijon, Parmesan and lemon juice and blend on medium speed. Slowly pour the oil into the blender while it is running – this will emulsify the dressing.  Season with salt and pepper to taste and finish with the truffle oil

Salad:
Place the mushrooms, cippolinis, croutons, Parmesan, seeds, lemon juice and truffle oil into a large mixing bowl.

Dress the sides of the bowl with the dressing. Then add the greens and – using both hands – gently toss the greens until they are evenly coated.

Season to taste and plate.

Mushrooms:
1 c cremini
1 c oyster
1 c shiitake
1 c royal trumpets
2 tbsp blended oil
Sherry vinegar
Thyme
Butter
Salt and pepper

Method of Preparation:
Clean, de-stem and cut each mushroom into quarters.

Heat a large sauté pan over high heat and add the blended oil. Allow this to reach the smoking point.

Next, carefully add the mushrooms. Do not stir until the pan returns to the previous temperature.

Sautee over high heat until the mushrooms begin to caramelize. Then lower the heat to medium.