Good Eats: Add to risotto and stuffing. Drizzle as a finish over harvest soups. Try brushed on roasted and grilled poultry and pork roasts.
Perfect Pairs: Oregano Balsamic, Fig and Traditional Balsamic.
Our Wild Mushroom and Sage Olive Oil pairs the green herbaceous taste of sage with the earthy, savory taste of wild mushrooms. It reminds us of the wonderful full flavors of the slow-cooked dinners that warms our cold bones those first cold nights of autumn, redolent with mushrooms and herbs gathered in before the first frost.
Sage is a Mediterranean herb with a pungent aroma, a slightly bitter musty-mint taste. Some cooks say sage has a slight peppery flavor. Sage is a primary herb in poultry seasoning. Sage pairs especially well with fat-rich recipes and is traditionally believed to aid in their digestion. Sage is used heavily in British cooking, for Lincolnshire sausage and Sage Derby cheese. Sage is also used in Italian cooking, in the Balkans, and the Middle East.
Sage is commonly used to flavor various meat dishes including sausage, veal, poultry casseroles, stuffing for turkey and pheasant. Sage is a delicious addition to roasted potatoes, broiled vegetables such as eggplant and mushrooms.
Use our versatile Wild Mushroom and Sage Olive Oil to complement a wide variety of savory dishes. Try Wild Mushroom and Sage Olive Oil drizzled over mushroom or other cream soups, with risotto recipes, in poultry stuffing, and in your homemade aioli. Drizzle Wild Mushroom and Sage Olive Oil on your pizza crust before topping and baking to add the flavor of mushroom and sage [and without freaking out fungus-phobic children in the house].
The autumnal flavors in Wild Mushroom and Sage Olive Oil pair well with other "fall" balsamic vinegar flavors, including Red Apple, Cinnamon Pear, and Oregano Balsamic vinegars, to make a dynamite vinaigrette.