Truffled Wild Mushroom Fettuccini

1 lb Fettuccini  (fresh, if possible)
Sea salt – Sal de Italia- by Salts of the 7 Seas
1 lb mushrooms (assorted fresh (preferred) wild, cleaned and sliced) If you use dried mushrooms, reconstitute them in warm water for several minutes, drain and use as fresh
1 shallot (finely minced)
1 tbsp unsalted butter
1 tbsp olive oil
1 tbsp fresh thyme (leaf), if using dried, use 1/2 t
1 tbsp sage (fresh, leaf minced), if dried, use 1/2 t
1 tbsp chives (fresh, minced), if dried, use 1/2 t
1 cup heavy whipping cream
black pepper (cracked)
1/4 cup Italian parsley (chopped)
Fresh parmesan cheese (shaved parmesan cheese for garnish)
Truffle Blanc™- White Truffle infused sea salt by Salts of the 7 Seas
This is a flavorful and lovely side dish. To make it an entire meal, grill or sauté in olive oil, 2 fresh breasts of chicken, seasoned with cracked pepper until done and slightly browned for additional flavor. Slice over warm Fettuccini and serve.

Serve with Hot artisan bread such as Italian or French

Wine: Sauvignon Blanc
Cabernet Sauvignon

Bring a large pot of water to the boil. Add salt until it tastes like the sea � (about 1-2 tbsp).
In a large sauté pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Sauté over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste.
While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture.
Garnish each serving with a sprinkle of the Truffle Blanc™ sea salt, shaved parmesan, and Italian parsley. Offer more salt at the table in a small dish.
Hint: To keep your Truffle Blanc™ Sea Salt flavorful and fresh- store in the freezer in a tightly sealed outer zip bag. Take out only what you feel you will use. Truffles by nature are very delicate and extremely short-lived on their own. Sea salt helps to preserve their delicate and exceptional flavor and the freezer with help as well!

Truffled Wild Mushroom Fettucinni

APPLE, CRANBERRY & WALNUT DRESSING

ingredients

1 loaf loaf French/Italian bread, sliced, cubed and dried out in a 300 degree oven until very slightly browned
1 cup Honey Crisp or Granny Smith apples, chopped
1 can whole cranberries or half bag fresh cranberries, fresh cranberries shoud be cooked and drained using instructions on the bag
⅔ cup chopped fresh walnuts
1 cup medium onion, peeled and coarsley chppped
2 cups celery, coasely chopped
1 cup chicken stock
pan drippings from turkey, if you have time, let the fat come to the surface and skim off before using
1 stick butter (preferably real)
½ tsp. Rosemary Passion Sea Salt
½ tsp. Sel d’Oignon Sea Salt

directions

1. Prepare loaf of bread as described above.
2. Prepare onion, celery and melt 1 T of butter in sauce pan and sauté lightly.
3. Add prepared cranberries and apples, sea salts and walnuts and stir for about 1 mi-nute. Add chicken broth and pan drippings.
4. Melt the remaining butter in a small pan and toss lightly with the bread cubes.
5. Add bread to the apple-walnut mixture and mix well.
6. Place in buttered casserole dish, cover lightly and cook at 325° for about 1 hour, moving aluminum foil the last 15 minutes to brown slightly.

MELANGE OF GRILLED VEGETABLES

ingredients

1 golden bell pepper
1 red bell pepper
1 green bell pepper
1 yellow onion
fresh carrots
yellow and green zucchini
10-12 cherry tomatos
¼ head cauliflower
¼ head broccoli
2 tbsp. extra virgin olive oil
2 tbsp. fresh parsley, finely chopped
1 tsp. freshly ground pepper
1 tsp. Sel d’Oignon Sea Salt
1 tsp. Mumbai Curry Sea Salt
1 tsp. Rosemary Passion Sea Salt

directions

1. Wash and slice all veggies into large chunks—except the carrots—slice those thinner or they will not cook fast enough.
2. In a large bowl, toss the veggies with olive oil until lightly coated. Grind pepper to about 1 1/2 tsp and sprinkle over vegetables.
3. Spray the grill basket lightly with PAM and put veggies in.
4. Over a medium fire, roast the veggies, tossikng lightly for several minutes until done, but still crunchy.
5. Remove from heat and taoss lightly with the chopped parsley and Sel d’Oignon—toasted onion sea salt and then add either the Mumbai Curry or the Rosemary Passion Seas Salt—whichever you prefer.
6. Season with a little more pepper or salt as desired.

CRISPY FRENCH BREAD

Whether you are an Old World artisan and make your own delicious home made breads, or buy Italian and French breads in the dairy case and bake them yourself or just purchase an unbaked baguette from your local bakery—adding a little sea salt can work wonders for the hot, crusty breads your love!

ingredients

1 loaf French bread

directions

1. Prior to baking, coat the top of the loaf with a little softened butter and sprinkle lightly with Murray River Flaked Salt or for a little added drama try Cyprus Onyx Flaked Salt.
2. Another delicious idea is to cut horizontal slices about an inch deep into the loaf and sprinkle in some Sel D’Oignon, toasted onion sea salt. or Sel D’Ail Roti, roasted garlic sea salt and then bake. Magnifique!