Recipes — Mushroom and Sage Olive Oil

Roasted Fall Root Vegetables with Mushroom and Sage and Gala Apple

Roasted Fall Root Vegetables with Mushroom and Sage and Gala Apple

Roasted Fall Root Vegetables with Mushroom and Sage and Gala Apple - A wonderful mix of flavors. Made even better with the addition of Mushroom & Sage Olive Oil and Gala Apple Balsamic.

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Basic Bread Stuffing

Basic Bread Stuffing

Ingredients:1/4 c. onions, finely chopped1/2 c. celery, chopped1/3 c. Mushroom and Sage Olive Oil4 c. bread cubes1/8 tsp. Smoked Ground Pepper2 eggs, beaten1/2 tsp. salt1/4 -1/2 tsp. Metropolitan Chef Turkey RubApproximately 1 c. turkey or chicken broth Instructions: Sauté onion and celery in the Mushroom and Sage Olive Oil until softened. Combine onion mixture with bread, pepper, eggs, salt, Turkey Rub in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 -10 pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the...

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Mushroom and Sage Rice

Mushroom and Sage Rice

Mushroom and Sage Rice - A quick and easy way to jazz up everyday rice. Features Mushroom & Sage Olive Oil.

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Crispy Smashed Potatoes

Crispy Smashed Potatoes

Ingredients:12 whole New Potatoes (or other small round potatoes)3 Tbsp. Mushroom and Sage Olive Oil (or try other herb flavored olive oils)Kosher salt, to tasteTellicherry Peppercorns, to tasterosemary (or other herbs of choice), to taste (optional) Instructions: Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher or fork, gently press down each potato until it slightly mashes,...

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Hasselback Potatoes

Hasselback Potatoes

Ingredients:8 medium red new potatoes1/2 c. Garlic Olive Oil or Mushroom and Sage Olive Oil (or try one of our spicy oils like Chipotle, Cayenne Olive Oil)2 tsp. Kosher saltfresh ground black pepper, to taste1 c. grated cheddar (optional) or any other melting cheese of your choice1 Tbsp. fresh, chopped chives for garnish Instructions: Preheat oven to 425 degrees. Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato. Pour the olive oil in to...

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Maple Butternut Squash

Maple Butternut Squash

Ingredients:6 c. cubed butternut squash (about 2.2 lbs. or 1 kg.)1 Tbsp. Mushroom & Sage Olive Oil1 tsp. Mushroom & Sage Olive Oil1 Tbsp. Maple Balsamic Vinegar1/4 tsp. each, salt and freshly ground black pepper or to taste Instructions: Combine all ingredients except for maple balsamic in a 9x13 inch non-stick baking pan and toss until squash is well coated with seasoning. Roast uncovered for 30 minutes at 400F. Remove from oven and drizzle with maple balsamic. Mix well. Return to oven and roast for another 5 – 10 min. or until squash is tender when pierced with a fork....

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Sausage Hash

Sausage Hash

Ingredients:1 Tbsp. Mushroom and Sage Olive Oil2 medium russet potatoes, par-boiled and cubed1/2 lb. sausage1/2 red pepper, chopped1/2 green pepper, chopped1/2 onion, chopped Instructions: Heat oil in a non-stick skillet over medium heat. Spread potatoes and sausage in a single layer in skillet; cook until browned on the bottom, about 5 minutes. Turn meat and potatoes over and cook until browned, about 5 minutes more. Stir onion and peppers into the potato mixture; cook and stir until onion is tender, 5-7 minutes.

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