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Home → Foodservice → New Products → Grand-i-Oli → New Recipes → Recipe Details
Roasted Mushroom Grand-i-Oli
- Sautéed in Olive Oil Until Light Brown and Crispy and Served with Room Temperature Bruschetta Chutney and Garnished with Fresh Basil Leaves. Serve as an Appetizer.
- Sautéed in Olive Oil Until Golden Brown and Crispy and Served with a Dollop of Goat Cheese on Top with Crudités and Bagna Cauda Dip. Serve as an Appetizer.
- Sautéed in OliveOil Until Golden Brown and Crispy, Served on a Bed of Grilled Eggplant Cutlets and Sicilian Caponata Dip. Serve as an Appetizer.
- Served with Chicken Marsala.
- Served on Poached Halibut Steak and Topped with Tarragon Beurre Blanc.
- Served with Beef Tenderloin and Demiglaze.
- Served with Shrimp Etouffee w/o Rice.
- Served with Veal Scaloppini and Mushroom Cream Sauce.
- Served on Chicken Cacciatore.
- Served on a Bed of Poached Fillets of Sole and Drizzled with White Wine Sauce.
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