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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (78g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2
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