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Saute shallots in 3 to 4 Tablespoons of the bleu olive's Wild Mushroom and Sage Extra Virgin Olive Oil, until slightly softened (2 to 3 minutes), add the mushrooms and saute another minute.
Add a splash of white wine and continue cooking until liquid has reduced and mushrooms are soft. Add the dried sage and stir thoroughly.
To assemble, place a teaspoon (more if desired) of the mushroom mixture on top of crostini, top with bleu cheese crumbles and drizzle with the bleu olive's Wild Mushroom and Sage Extra Virgin Olive Oil to finish.
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