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Our Fall Perfect Pairing Special: Cinnamon-Pear Balsamic Vinegar & Wild Mushroom Sage Olive Oil - 2 100ml bottles for $19.99
Our Fall Perfect Pairing Special: Cinnamon-Pear Balsamic Vinegar & Wild Mushroom Sage Olive Oil - 2 100ml bottles for $19.99


 
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Our Price: $19.99

Product Code: FALLPAIRING


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Our Fall pairing : 2 100ml bottles of rich Cinnamon Pear Aged Balsamic Vinegar and Wild Mushroom Sage Olive Oil... make your meals memorable!
Recipes!

MUSHROOM AND SAGE EVOO AND CINNAMON PEAR BALSAMIC VINEGAR CRESCENT CHEESE PUFFS

Ingredients
4 cups finely chopped mushrooms
1 ½ teaspoons chopped fresh thyme leaves
1 cup finely shredded Italian Cheese Blend
1 can crescent roll dough
1 tablespoon of all purpose flour
2 tablespoons of Mushroom and Sage EVOO
2 tablespoons of Cinnamon Pear Balsamic Vinegar

Directions
- Heat oven to 375 F, line two 15X10 pans with parchment paper, coat lightly with EVOO
- Lightly coat skillet with EVOO, add mushrooms, cook over medium heat 5-7 minutes, stirring occasionally, until tender and most of moisture is released. Stir in thyme and salt. Remove from heat. Cool 5 minutes.
- In large bowl, stir mushrooms and cheese until well blended.
-Unroll dough on surface, sprinkle each side with 1 ½ teaspoons of flour. With pizza cutter or sharp knife, cut dough into ¼ inch pieces. Mix dough pieces into mushroom mixture in small amounts until well blended.
-Shape mushroom mixture into approx. 32 ( 1 ¼ inch) balls. Place in pan. Bake approx. 12 minutes


- Mix EVOO and Balsamic Vinegar together, drizzle over mushroom balls and bake for another 5-6 minutes or until golden brow.

PORK TENDERLOIN WITH MUSHROOMS AND CINNAMON PEAR BALSAMIC VINEGAR

Ingredients
2 LB Pork Tenderloin
3 large Portobello mushrooms, cut into fourths
1 medium onion, chopped
¼ cup Mushroom and Sage EVOO
2 tablespoons of pepper, coarsely ground
½ teaspoon of salt
½ cup of Cinnamon Pear Balsamic Vinegar
1 cup whipping cream

Directions
- Preheat oven to 375. Cut mushrooms and set aside, Brown tenderloin in 2 tablespoons Wild Mushroom and Sage EVOO over high heat for 4 minutes each side. Place in roasting pan fat side up, sprinkle with 1 tablespoon of pepper and ¼ teaspoon of salt,
- Add mushrooms, drizzle with remaining Wild Mushroom and Sage EVOO, roast for approx. 1 hour and 15 minutes. Transfer to serving platter, cover and set aside.
-Place roasting pan over top burners and add Cinnamon Pear Balsamic Vinegar and whisk loosen browned bits from pan. Whisk cream and remaining pepper. Bring to boil and simmer for a couple of minutes or until sauce is thickened. Pour sauce over tenderloin and serve!



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