Wild Mushroom and Sage Infused Olive Oil

Trust me on this. Go make a plate of soft-scrambled eggs and drizzle this oil over the eggs. A nice sprinkle of flaky salt and you’ll make sure to keep this one in your pocket for future use (like the next day!)

The Wild Mushroom and Sage infused olive oil is great when combined with the Cranberry Pear Balsamic vinegar and used as a Steak Marinade. It is nicely balanced for this purpose. Simply add some minced garlic to taste (I am liberal), with a one to one mix of the oil and vinegar. Place the steaks in a ziplock bag with the mixture, remove air and close the bag. Place in the refrigerator for 24 to 48 hours, flipping the bag every 4 to six hours. When you are ready to cook, add pepper to taste and pan sear or broil to preferred wellness. Steaks come out flawless!! Note - Pierce steaks with a fork or steak piercing tool (Meat Tenderizer) prior to adding marinade for better absorption of marinade. ENJOY!

I generally use Sirloin Steak Tips for this mixture and cook in a pan at medium high heat, adding the remaining marinade from the bag a little at a time as needed. During the cooking process I flip the meat only once.

I'm looking forward to mixing this oil with Fig or Mango to see what could be next on the favorite mixture list.

This is a fantastic oil to pair with the Fig balsamic vinegar. It has an earthy taste and is strong enough to add herbs to whatever you are making without the mushroom flavor getting lost.