Wild Mushroom and Sage

This Olive Oil pairs the green herbaceous taste of sage with the earthy, savory taste of wild mushrooms.

COMPLEMENTS

Rice, vegetables, potatoes, pork, poultry, pasta, eggs

gravy, steak, stews, stuffing, hummus, breads

soups, pasta, risotto, pizza, marinade, popcorn

stock/broth, aioli, shepherds pie, chowders, caramelizing, salads

IDEAS

-Drizzle over noodles and smoked Gouda cheese

-Great for cooking omelets, frittatas, scrambled eggs

-Sauté dry rice until translucent, add liquid, then cook as directed

-Use in place of butter for mashed potatoes

-Combine with Red Apple Balsamic to inject into and baste turkey

-Drizzled over cream of mushroom soup, risotto, stuffing and aioli

Butter/Margarine .........Extra Virgin Olive Oil
      1 tsp.................................3/4 tsp.
      1 tbsp.............................. 2 1/4 tsp.
      1/4 cup ............................3 Tbsp.
      1/3 cup ............................1/4 cup
      1/2 cup.............................1/4 cup + 2 Tbsp.
      2/3 cup.............................1/2 cup
      3/4 cup ............................1/2 cup + 1 Tbsp.
      1 cup.................................3/4 cup

VINEGAR PAIRINGS

Tangerine, Dark Espresso, Fig, Cranberry Pear, Lavender, Maple, Peach, Red Apple, Sicilian Lemon, Traditional Balsamic