Wild Mushroom and Sage Olive Oil
Wild Mushroom and Sage Olive Oil
Delicious combination of fresh herbaceous sage paired with an array of savory wild mushrooms. The result is a sumptuous, savory experience. Try it on pork & poultry, roast sweet potatoes or add to wild rive. Try drizzled over cream of mushroom soup, on risotto, stuffing and aioli. It makes an inspired vinaigrette when paired with our Sicilian Lemon White Balsamic Vinegar. Let this oil take your vegetables to a whole new level. We love to pair it with Cinnamon Pear, Cranberry Pear, Red Apple, Fig, & Vanilla balsamic, Traditional Aged Balsamic, and Sicilian Lemon White Balsamic. Combine it with Roasted Walnut Oil, Butter or Garlic Olive Oils.
MUSHROOM AND SAGE CROUTONS
1 loaf day old french bread, 1/2 cup Loide' Wild Mushroom and Safe Olive Oil, 1 tablespoon sea salt, 1/2 teaspoon black pepper.
Preheat to 375 degrees. Cut the day old bread into cubes. In a large plastic or zip type bag add the bread cubes and Wild Mushroom and Sage Olive Oil and shake well evenly coating the bread. Place the cubes on a rimmed baking sheet in the middle of the oven and bake for about 35 minutes or until lightly browned stirring a few times as they bake.
12 oven ready lasagna noodles, 6 cups of Loide' Marinara Sauce, 4 Tablespoons, plus for coating pan, Loide' Wild Mushroom and Sage Olive Oil, 1 clove garlic, chopped, 1 bunch asparagus sliced thin, 2 large zucchini, diced, salt and pepper to taste, 1/2 cup grated parmesan cheese, 1 container ricotta cheese, 1 egg, 2 cups shredded mozzarella 2 cups fresh spinach.
Preheat oven to 375 degrees. Heat the Wild Mushroom and Sage Olive oil in a large skillet over medium heat. Add garlic and saute until golden. Add vegetables and saute for 4 minutes. Season with salt and pepper. Combine ricotta cheese, 1/4 cup parmesan cheese, and egg in a bowl and mix well. Coat a 9x13 inch pan with Wild Mushroom and Sage Olive Oil. Spread 1 cup marinara sauce on the bottom of the pan. Add a layer of the lasagna noodles, Spread 1/3 of the vegetable mixture and top with 1 cup Marinara Sauce. Layer three more sheets of lasagna noodles, 1/3 of the ricotta mixture and 1 1/2 cups Marinara Sauce. Layer three more lasagna sheets, the rest of the ricotta and vegetables and 1 cup sauce. Finish with 3 lasagna sheets remaining sauce, and top with mozzarella and the rest of the parmessn cheese. Bake covered for 60 minutes.Uncover and bake until cheese melts, about 5 minutes. Let this sit for 15 minutes before cutting and serving.
1 large shallot, thinly sliced, Blue Cheese crumbles, Naan Bread, 6-10 tablespoons Loide' Wild Mushroom and Sage Olive Oil, 2 cups fresh, sliced, mushrooms such as Porcini, Shitake, Portabella, Porcini, etc. sea salt and ground pepper to taste.
Preheat oven to 400 degrees. Put 1 teaspoon Wild Mushroom and Sage Olive Oil in a fry pan. When hot add a Naan bread and cook for about 1 minute until golden bread and crisp. Transfer to a tin foil lined cookie sheet. Cook as many Naan Breads as you want. Split the mushroom slice and place on top of the Naan. Top each with Blue Cheese. Drizzle with the Mushroom and Sage Olive Oil. Bake for 8 minutes in oven Remove and serve, drizzling more Mushroom and Sage Olive Oil on if wanted.