Mushroom Gorgonzola Bites
- 36 Rosemary Crisps
- 1 Tbsp. butter
- 1 Tbsp. minced shallot
- ½ lb. mushrooms, chopped (button, cremini, shiitake, Portobello, etc.)
- 1 Tbsp. red wine
- ¼ tsp. salt
- 1/2 tsp. freshly ground pepper
- ½ cup crème fraiche
- 3 ounces Gorgonzola cheese
- 2 Tbsp. chopped flat-leaf parsley
Melt butter in a small saucepan. Sauté shallots for 2-3 minutes. Add mushrooms, wine, salt and pepper. Cook until mushrooms release their juices, about 7 minutes. Cook an additional 3-4 minutes until liquid has evaporated.
Layer each crisp with ½ tsp. crème fraiche, ½ tsp. mushroom mixture, followed by a sprinkle of Gorgonzola and chopped parsley. Makes about 36 crisps.