Mushroom (Wild) & Sage Olive Oil
Wild Mushroom and Sage Olive Oil
This all-natural infused wild Mushroom and Sage Olive Oil is a delicious combination of fresh herbaceous sage paired with earthy, savory wild mushrooms. The result is a sumptuous, savory experience. It takes poultry and pork to a whole new level.Heavenly on roasted sweet potatoes, drizzle over cream of mushroom soup, on risotto, stuffing and aioli. Don't forget to try on your vegetables.
Made with certified ultra premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural, organic compatible flavor.
- Cinnamon Pear Balsamic,
- Oregano Balsamic
- Black Mission Fig Dark Balsamic.
Recipes: Cremini, Blue Cheese & Wild Mushroom - Sage Olive Oil Flat Bread (as pictured), Simple Brine, Mushroom-Sage Olive Oil basted Turkey
Cremini, Blue Cheese & Wild Mushroom and Sage Olive Oil Flat Bread
Flat Bread Dough
2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons Wild Mushroom and Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar
1 large shallot, thinly sliced
2 tablespoons Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste
To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
Preheat the oven to 450 F.
To assemble, roll each flat dough ball in to a very thin circle, approximately 8" in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.
Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Wild Mushroom andSage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.
Serves 4-6 recipes:
Simple Brined, Wild Mushroom and Sage Olive Oil basted Turkey
1 Turkey about 12 pounds
For The Brine
1 1/2 cups kosher salt
2 1/2 gallons cold water
3 tablespoons Delizia Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed
Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving.
These home made croutons will be the talk of the town and they're a great way to use up leftover bread. You can make these with just about any type of bread. Preheat the oven to 375. Cut fresh or day old french bread in to 1" cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with 1/2 cup of Delizia Wild Mushroom-Sage Extra Virgin Olive Oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.
You have got to try these Wild Mushroom and Sage Olive Oil recipes