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Weyira Olive Oil and Vinegar Tasting Gallery is proud to bring you the highest-quality fused and infused olive oil and vinegar from around the world. Once you taste of our fine selection of oils and vinegars and never again will you want to buy from grocery stores. Weyira brings you the best products from California, Italy, France, Australia, Peru, Morocco, and Turkey, and delivers them right to your door, ready for you and your family to enjoy. With over 45 flavors of olive oils and vinegars from around the world, you’re sure to find one or more that awes your taste bud.

Olive Oils and vinegars are like fine wines: with subtle nuances of flavors, thousands of varieties and, not to mention, the pure deliciousness that comes from cooking with them. It is our mission at the Weyira tasting gallery to...

 

Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Mushroom

Polenta

4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil
Salt & freshly ground pepper to taste

Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat an stir in the cheese and olive oil. Adjust the seasoning with salt and pepper if desired.

Wild Mushroom Ragu

3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine (I used extra dry Prosecco)
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Sea salt & freshly ground pepper to taste

While the polenta is cooking, heat the extra virgin over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan. Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute. Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half. Add the stock and cook until reduced by half. Taste and adjust with salt and fresh pepper if desired.

Truffled Mascarpone

1/2 cup mascarpone
1 teaspoon white truffle oil
Stir the truffle oil in to the mascarpone.

Serve the wild mushroom ragu over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Serves 4-6