Floating Olive Branch
Marinated Mushrooms & Leeks with Truffle Balsamic


1lb. cremini mushrooms, stems removed 

1 leek, sliced 

2 garlic cloves, peeled and minced 

1 shallot, peeled and sliced 

1/2 cup Rosemary Infused Olive Oil 

1 tablespoon Vinoso Wine Vinegar 

1 tablespoon Black Truffle Balsamic Vinegar 

1/2 tablespoon fresh thyme, chopped 

1 tablespoon fresh rosemary, chopped 

1 teaspoon Sicilian Seasoning 

1 teaspoon Fleur de Sel 



Fill a large pot with water and bring to a simmer over medium-high heat. Once simmering, add mushrooms and leeks to the pot, and cook for 5 minutes. Drain and set aside on a clean paper towel to drain. 

Place garlic, shallot, Rosemary Infused Olive Oil, Vinoso Wine VinegarBlack Truffle Balsamic Vinegar, thyme, rosemary, Sicilian seasoning, and salt in a large bowl and stir to combine. Add the drained mushrooms and leeks to the bowl and toss to coat. Refrigerate overnight and remove from the fridge 30 minutes before serving.