Black Mission Fig + Wild Mushroom & Sage

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Savory and rich and great for grilling! For this month’s pairing, Black Mission fig Balsamic and Wild Mushroom & Sage Olive oil, I went with marinades and barbecue sauce! I absolutely love roasted or grilled mushrooms. Marinate veggies in this pairing for an easy side dish to any meal. First up, I did a twist on Mushroom “Steak and Eggs,” and second I made a barbecue sauce for CK Turkey Sausage Meatball Kabobs!

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Mushroom “Steak and Eggs”

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Fresh

  • 2 Portobello mushroom steak caps
  • Onion ring slices
  • Bell pepper ring slices
  • Parmesan cheese

Directions

1: Preheat oven to 400 degrees.

2: Marinate mushroom caps for 30 minutes in :

3: Place mushroom caps (bottoms up) on baking sheet.

4: Season marinated mushroom caps to taste with kosher salt.

5: Top mushroom caps with bell pepper slices, onion slices and sprinkle of parm cheese.

6: Season to taste with:

  • kosher salt
  • Garlic powder
  • Black pepper

7: Top off with drizzle of Wild Mushroom and Sage Olive oil.

8: Bake at 400 degrees for 15 minutes. Then broil on high for 5 minutes to brown tops.


Turkey Sausage Meatball Kabobs

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Kabob Ingredients

  • About 18 CK Turkey Sausage Meatballs (recipe below)
  • 1 red bell pepper, thick chopped pieces
  • 1 green bell pepper, thick chopped pieces
  • 2 onions, thick chopped pieces
  • Baby portobello mushroom caps

Barbecue sauce ingredients:

CK Turkey Sausage meatballs:

Fresh

  • 2 pounds ground turkey (93/7) or ground chicken
  • 1/4-1/2 cup minced raw onion – I mince mine in my mini food processor
  • 1/2 cup grated parmesan cheese

Pantry

  • 2 tsp minced garlic (I used dried minced)
  • 1 tsp caraway seeds
  • 1 tsp rubbed sage
  • 1/4 tsp black pepper
  • 2 tsp paprika
  • red pepper flakes (optional)
  • 1 1/2 tsp kosher salt

Directions

1: Preheat grill to about 450 degrees.

2: Rough, thick chop all veggies and add to mixing bowl. Toss veggies in a drizzle of Mushroom & Sage Olive oil and kosher salt to taste. Set aside.

3: Mix CK Turkey Sausage meat and form into about 18 meatballs (about the size of a golf ball).

4: Assemble skewers with 3 meatballs per skewer (using metal skewers or water soaked wooden skewers):

  • Mushroom cap
  • bell pepper
  • onion
  • meatball
  • repeat

5: Cook on grill for about 5-6 minutes per side. Total cook time about 12-15 minutes.

6: While kabobs are cooking, cook barbecue sauce. Add to a sauce pan tomato sauce, soy sauce, balsamic and oil and simmer over medium to high heat for about 5-6 minutes or until thickens slightly.

7: Baste kabobs with barbecue sauce as they cook on the second side.

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