Single Bottle Supper – Wild Mushroom & Sage

Wild mushrooms and fresh sage, featured in the Single Bottle Supper menu

Simple recipes, starring one flavor-packed bottle.

Featuring Wild Mushroom & Sage Infused Olive Oil. Earthy, aromatic, and deeply savory, this infused olive oil combines the herbaceous essence of fresh sage with the umami richness of wild mushrooms, including cremini, shiitake, and porcini.

Appetizer: Savory Ricotta Puff Pastry Bites

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • ½ cup ricotta cheese
  • 1 shallot, thinly sliced
  • 1 tbsp Wild Mushroom & Sage Olive Oil
  • 1 tsp fresh thyme
  • Salt and black pepper, to taste
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F. Cut puff pastry into 12 squares, score the edges, and brush with egg wash.

  2. Sauté shallots in olive oil until caramelized. Spread ricotta onto each pastry, topping with shallots and thyme.

  3. Bake for 15–18 minutes. Finish with a drizzle of olive oil.

Side: Crispy Parmesan Herb Potatoes

Ingredients

  • 1½ lbs baby potatoes, halved
  • 2 tbsp Wild Mushroom & Sage Olive Oil
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup freshly grated Parmesan
  • 1 tbsp chopped fresh parsley

Instructions

  1. Preheat oven to 425°F. Toss potatoes with olive oil, garlic powder, salt, and pepper.

  2. Arrange cut-side down on a parchment-lined baking sheet. Roast for 25–30 minutes.

  3. Toss with Parmesan and fresh parsley.

Sauce: Creamy Parmesan Sauce

Ingredients

  • 2 tbsp Wild Mushroom & Sage Olive Oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan
  • ½ tsp fresh thyme
  • Salt and black pepper, to taste

Instructions

  1. Heat olive oil in a saucepan over medium-low heat. Add garlic and sauté until fragrant.

  2. Stir in heavy cream and thyme, simmering 3–4 minutes.

  3. Add Parmesan, stirring until smooth. Season with salt and pepper. Serve warm over the side and entrée.

Entrée: Garlic & Herb Roasted Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tbsp Wild Mushroom & Sage Olive Oil
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp paprika
  • ¾ tsp salt
  • ¼ tsp black pepper
  • Fresh parsley, for garnish

Instructions

  1. Preheat oven to 400°F. Arrange chicken in a baking dish.

  2. Combine olive oil, garlic, thyme, paprika, salt, and pepper. Brush evenly over the chicken.

  3. Bake for 20–25 minutes. Rest for 5 minutes before slicing. Garnish with fresh parsley.