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Hello enfusers,
We are in the 3rd month of featuring "healthy foodie trends for 2018".  
The trend we are excited about this month is the MUSHROOMS.
  • Funky fungi are showing up everywhere in everything from powders to drinks.
  • Some people claim they are brain food.
  • We think they add richness to veggie recipes that are otherwise too "green" or bland. With a cut back on meat whether due to taste preference, health regime, animal kindness, or environmental concerns, a shroom can add the heartiness of flavor often provided by meat.
In searching out interesting mushroom recipes we had a delightful discovery; fungi are often paired with dill. This fascinating herb is commonly used in Europe and making a run into America. So we have created recipes pairing our Dill Olive Oil with yummy earthy mushrooms. The combination will not disappoint.
 
Happy enfusing!
From: The enfuso family and Anne & Jon Yee
Online Discount Coupon Code
www.enfuso.com

SHROOM for 25% off
Dill Infused Olive Oil

Get excited about the
2018 Foodie Trend ... 
MUSHROOMS (FUNGI)!
Banana Orange Guava and yogurt smoothie
Dilly Shroomy Eggs

Eggs are a mainstay that can act as your protein for any meal. Why limit omelettes to breakfast, with rich hearty mushrooms, they will certainly fill your palate and tummy for any meal.

1. Slow cook mushrooms. We used cremini and shitake. The shitake are more chewy but add richness of flavor. The cremini will spill out lots of juice and help create sauce. Cook in EVOO over low heat until fork tender, brown and crispy. Use water to deglaze the pan as needed. When cooked, finish with a generous dousing of dill olive oil and a drizzle of traditional white balsamic and cook until coated.
2. A bit of cheese. Crumble some chevre goat cheese on the mushrooms while still warm in the pan. The cheese will get nice and soft.
3. Make a dill sauce. Combine Greek yoghurt, lemon juice, a few drop of dill olive oil, a bit of salt and otionall some dry dill for color.
4. Make your omelette. We recommend the freshest cage free eggs you can get. 
5. Assemble. Fill omelette with the mushrooms, top with sauce and dust with chopped parsley for color.
Rich umami flavors will satisfy your cravings.
Breakfast Salad with Orange Guava Balsamic and Yogurt Dressing
Quinoa Stuffed Portobello
 
A satisfying main dish with gluten free grains, greens, and protein.

1. Quinoa. Cook 1/2 cup per directions.
2. Roast Portobello. Remove stems and scrape the inside. Roast in 400 degree oven until fork tender (about 20 minutes).
3. Make filling:
- Caramelize some chopped onion in enfuso dill infused olive oil (chop the Portobello stems and add for extra flavor)
   - Add a can of rinsed canellini white beans
   - Add LOTS of chopped greens (spinach and/or arugula) and cook until wilted
   - Remove from heat, and stir in the quinoa.
   - Stir in finely grated Parmesan cheese (a little or a lot depending on your cheesy needs)
4. Stuff. Mound filling onto portobello and top with more Parmesan cheese
5. Bake. Return to 375 degree oven for 8-10 minutes until cheese is brown and bubbly.
 
With a spring mix salad on the side, you have a complete meal .

We love the dill and mushroom together!
Copyright © 2018 Enfuso, All rights reserved.


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