Wild Mushroom & Sage

Flavor: Savory sage with hunts of shitake, chanerelle and morel mushrooms

Complements: rice, vegetables, potatoes, pork, poultry, pasta and eggs

Vinegar Pairings: Blenheim Apricot, Blackberry,
Black Currant, Cherry, Cinnamon Pear, Cranberry Pear, Maple, Oregano,
Peach, Golden Pineapple, Red Apple, Sicilian Lemon, Aged 18 Year
Traditional Balsamic Vinegar

Ideas:

  1. Drizzle over noodles and smoked Gouda cheese
  2. Great for cooking omelets, frittatas, scrambled eggs
  3. Sauté dry rice in Wild Mushroom & Sage EVOO until translucent, then cook as directed
  4. Use in place of butter for mashed potatoes
  5. Combine with Red Apple Balsamic to inject into and baste turkey