Wild Mushroom & Sage


Mustard Sage Turkey Cutlets and Barley Salad


3 cups chicken broth

1½ cups quick cooking barley

Salt and freshly ground black pepper to taste

4 (6 oz.) turkey cutlets, trimmed

3 Tbsp. OWOC Wild Mushroom & Sage Extra Virgin Olive Oil (EVOO)

1 shallot, minced

2 Tbsp. Dijon mustard

4 tsp. chopped fresh sage

1 Granny Smith apple, cored and diced

½ cup dried cranberries

1 Tbsp. OWOC Cranberry Pear Balsamic Vinegar


Place two cups chicken broth in a saucepan and bring to a boil. Add barley and ½ tsp. salt and simmer until barley is tender and liquid is absorbed, about 10 minutes. Rinse with cold water and place in a bowl.


Pat cutlets dry with paper towels and season with salt and pepper.  Heat one tablespoon EVOO in a 12” skillet over medium-high heat until just smoking.  Cook until golden brown and cooked through, 2-4 minutes per side.  Transfer to a plate and tent loosely with aluminum foil.Heat one tablespoon of the Wild Mushroom and Sage EVOO in the now empty skillet, add shallot, and cook until soft, about one minute. Add remaining one cup broth and bring to a boil. Whisk in mustard and sage and cook until slightly reduced, 3-4 minutes. Add ¼ cup pan sauce to barley along with apples, cranberries, remaining one tablespoon Wild Mushroom Sage EVOO and Cranberry Pear Balsamic. Stir to combine and season with salt and freshly ground black pepper to taste. Return turkey and any accumulated juices to skillet and simmer to warm through, about one minute. Serve with barley salad.




Wild Mushroom & Sage Roasted Potatoes


Use Old World Olive Press Wild Mushroom and Sage EVOO, and

Old World Olive Press Summer Peach or Sicilian Lemon balsamic vinegars (60/40 ratios oil to vinegar).


Cut potatoes into chunks and drizzle with oil/vinegar mixture.  Roast in a hot oven until lightly browned and fork tender.


Add Old World Olive Press Garlic EVOO and Pineapple Balsamic for a change, or Old World Olive Press Natural Butter EVOO and one of our spices.




Wild Mushroom and Sage Cream Sauce


2 Tbsp. OWOP Wild Mushroom and Sage EVOO

1 shallot, chopped

1 clove garlic, chopped

4 oz. fresh wild mushrooms, chopped

½ cup heavy cream

1 Tbsp. fresh sage, chopped

Salt and freshly ground black pepper to taste


Mix all ingredients together and pulse in food processor. Add to pasta, rice dishes or drizzle over meats.