Open-Face Wild Mushroom And Fontina Sandwiches
- 1 pound mixed fresh shiitake, chanterelle, and porcini mushrooms
- 5 tablespoons olive oil
- 1 teaspoon minced fresh rosemary
- 2 medium shallots, minced
- 1 teaspoon minced fresh thyme
- 1/4 cup Marsala
- 4 1/2- to 3/4-inch-thick center-cut slices country-style French bread
- 6 ounces imported Italian Fontina cheese, coarsely grated
- 2 tablespoons minced fresh parsley
- 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. Saute 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 1 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.
shiitake, olive oil, fresh rosemary, shallots, thyme, marsala, center, cheese, parsley
Taken from www.epicurious.com/recipes/food/views/open-face-wild-mushroom-and-fontina-sandwiches-230939 (may not work)