¼ cup Mushroom and Sage Olive Oil
Chop mushrooms, onion, and garlic. Set aside. Heat oil pan over medium heat. Stir in mushrooms, onions, and garlic. Cook for about 2 minutes stirring occasionally. Reduce heat to medium-low, add sherry, simmer 25-30 minutes, until mushrooms are soft and most liquid is gone. Put into a food processor, add sage, salt, and corn syrup. Pulse until coarsely chopped, not purred. If there is too much liquid, return it to the skillet over medium-low heat until it reaches desired consistency.
Heat oil in large skillet. Add onions, leeks, and garlic. Saute until caramelized. Let cool and mix all ingredients in bowl.
Whisk together the egg yolks, lemon juice, and 1 tbsp. of warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly add a little more warm water. Continue blending adding the remaining olive oil in a thin stream until the mixture thickens. Season with salt and pepper to taste.
In a 10-12 inch non-stick skillet, heat 1 tbsp oil over medium-high heat until hot, but not smoking. Saute mushrooms with Worcestershire sauce, sherry, and salt and pepper to taste, stirring until liquid from mushrooms is evaporated and mushrooms begin to brown (about 10 minutes). In a food processor, puree mushroom mixture with garlic, pine nuts, parmesan, and the rest of the oil. Add parsley and blend until parsley is chopped fine.
Combine the Cheese, olive oil, and wine in a jar or bowl, stir gently until it all comes together, then press the cheese down a bit into a flat surface. It will keep like this, drizzled with a layer of olive oil, for a few weeks refrigerated.
Combine the hot peppers, cilantro, olive oil, garlic cloves, lime juice, and green onions in the blender or food processor and blend well. Salt to taste.