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Substitutions

Olive oil can be substituted for butter in most recipes using the following conversion chart:
Butter Olive Oil
1 tsp = 3/4 tsp
1 tbls = 2 1/2 tsp
1/4 cup = 3 tbls
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tbls
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tbls
1 cup = 3/4 cup

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Our Kitchen

Great food starts with great ingredients and the quality of the olive oil you use will determine the overall flavor of any dish. Olive oil should be thought of as a seasoning and an ingredient. Look for olive oil bottled in dark glass with the harvest date on the label and store away from heat and light – resist the temptation to keep it next to your range.


CREAMY BACON MUSHROOM SPAGHETTI
with Mushroom Sage Olive Oil.
Finishing this pasta dish with Mushroom Sage Olive Oil really makes this flavorful.


 
Ingredients

3 tbs

Victorine Mushroom Sage Olive Oil

4

slices bacon, thinly sliced

3

cloves garlic, minced

8 oz

 

white button mushrooms, sliced

1 cup

good chicken stock

1/2 cup

heavy cream

1/2 cup

 

1 or 2% milk

1/4 cup

 

green onions including green parts, sliced

1/4 cup

 

flat-leaf parsley, finely chopped

1/2 cup

 

freshly grated Parmesan cheese

2

 

servings spaghetti

CREAMY BACON MUSHROOM SPAGHETTI

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Directions

Cook spaghetti according to directions and drain.
 
In large skillet heat 1 tablespoon Mushroom Sage Olive Oil, add sliced bacon and cook until browned. Remove bacon to paper towel lined dish and drain any excess oil, leaving 1 tablespoon in skillet.
 
Add mushrooms and garlic to pan and cook stirring until mushrooms are golden brown about 5 minutes.
 
Add chicken stock, scraping browned bits from bottom of pan and cook until reduced by half.
 
Add cream and milk, cook briefly, add green onions and parsley and cook 1 more minute. Add grated parmesan and stir.
 
In large bowl toss spaghetti with sauce and drizzle with remaining 2 tablespoons of Mushroom Sage Olive Oil.


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