Open-face Wild Mushroom and Fontina Sandwiches               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Sandwiches Bread  

 

Ingredients

1 pound Fresh shiitake, chanterelle, and porcini mushrooms mixed
5 tablespoons Olive oil
1 teaspoon Fresh rosemary minced
2 medium Shallots minced
1 teaspoon Fresh thyme minced
1/4 cup Marsala
4 (1/2" thick slice) French bread center-cut, country-style
6 ounces Fontina cheese coarsely grated
2 tablespoons Fresh parsley minced
 

Instructions
 Stem shiitake mushrooms. Cut all mushrooms lengthwise into 1/2-inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosemary and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add Marsala and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. (Can be prepared one hour ahead. Let stand at room temperature.)

Preheat broiler. Place bread slices on baking sheet; broil until lightly toasted, about 2 minutes per side. Divide cheese among bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms over medium heat, if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.

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Yields: 4 Servings
     Bon Appétit magazine, October 2004, page 134

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