Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil12small fresh sage leaves12ouncescremini mushrooms, quartered2tablespoonsminced shallot¼teaspoonsalt¼teaspoonground pepper1 ½tablespoonsbutter4ouncesgoat cheese4slicescrusty whole-wheat bread, toasted4teaspoonspine nuts, toasted
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
12small fresh sage leaves
12ouncescremini mushrooms, quartered
2tablespoonsminced shallot
¼teaspoonsalt
¼teaspoonground pepper
1 ½tablespoonsbutter
4ouncesgoat cheese
4slicescrusty whole-wheat bread, toasted
4teaspoonspine nuts, toasted
DirectionsHeat oil in a medium skillet over medium heat. Add sage and cook until crisp, 2 to 4 seconds per side. Using a slotted spoon, transfer the sage to a paper-towel-lined plate.Add mushrooms and shallot to the pan, season with salt and pepper, and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a bowl.Add butter to the pan and cook, scraping up any browned bits, until the butter starts to brown, about 30 seconds. Pour the butter over the mushrooms and stir to combine.Spread goat cheese on each toast. Top with the mushrooms, pine nuts and the sage.Originally appeared: EatingWell Magazine, November 2020
Directions
Heat oil in a medium skillet over medium heat. Add sage and cook until crisp, 2 to 4 seconds per side. Using a slotted spoon, transfer the sage to a paper-towel-lined plate.Add mushrooms and shallot to the pan, season with salt and pepper, and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a bowl.Add butter to the pan and cook, scraping up any browned bits, until the butter starts to brown, about 30 seconds. Pour the butter over the mushrooms and stir to combine.Spread goat cheese on each toast. Top with the mushrooms, pine nuts and the sage.
Heat oil in a medium skillet over medium heat. Add sage and cook until crisp, 2 to 4 seconds per side. Using a slotted spoon, transfer the sage to a paper-towel-lined plate.
Add mushrooms and shallot to the pan, season with salt and pepper, and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a bowl.
Add butter to the pan and cook, scraping up any browned bits, until the butter starts to brown, about 30 seconds. Pour the butter over the mushrooms and stir to combine.
Spread goat cheese on each toast. Top with the mushrooms, pine nuts and the sage.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)313Calories18gFat26gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
