Shiitake Mushroom Tartines With Cheddar Fondue

• For the mushrooms and fondue
• 1 tablespoon unsalted butter
• 3 tablespoons extra virgin olive oil
• 12 ounces shiitake mushrooms - stems trimmed and quartered
• 4 large shallots - skinned, halved and cut in 1/4" slices
• 1/4 teaspoon sea salt or to taste
• freshly ground black pepper to taste
• 1/4 cup heavy cream
• 2 tablespoons milk
• 6 ounces aged cheddar (or extra sharp) - coarsely grated
• For the vinaigrette, tartines and salad
• 1 tablespoon lemon juice
• 3 tablespoons extra virgin olive oil
• 1/8 teaspoon sea salt
• freshly ground black pepper to taste
• 4 - 1" thick, slices brioche or challah bread - edges trimmed
• 1 large, ripe beefsteak tomato - halved and cut in 1/8" slices
• 5 ounces baby arugula and escarole hearts - rinsed and spun dry

1. For the mushrooms - Heat a large non-stick skillet over high heat. Add the butter. As soon as the butter is melted, add the olive oil and mushrooms. Toss well and saute for 5 minutes until golden, tossing them only occasionally. Add the shallots and continue to saute for 2 more minutes until the shallots are wilted and the mushrooms golden-brown. Add the salt and black pepper. Toss well, transfer to a bowl and set aside.
2. For the fondue - Place the cream and milk in a small saucepan and heat over medium heat. As soon as the cream mixture comes to a boil, turn off the heat and add the cheddar. Stir well and let stand for a couple of minutes until the cheddar has melted. Whisk until smooth. Set aside and keep warm.
3. For the vinaigrette - Place the lemon juice, olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside.
4. To assemble the tartines - Preheat the broiler. Toast the bread slices under the broiler on each side until golden-brown. Meanwhile, toss the greens with the vinaigrette and set aside. When done, place each toasted bread slice in the center of a large plate. Top with 2 or 3 tomato slices so that the straight edge of the tomato slices line up with the straight edge of the bread slice. Top with a large spoonful of the shiitake mixture. Drizzle lavishly with the cheddar fondue. Place the dressed greens next to the tartines and serve immediately, when still warm.
5. 2011 Food & Style NY LLC / FoodandStyle.com

mushrooms, unsalted butter, extra virgin olive oil, shiitake mushrooms, shallots, salt, freshly ground black pepper, heavy cream, milk, aged, vinaigrette, lemon juice, extra virgin olive oil, salt, freshly ground black pepper, bread u, arugula

Taken from food52.com/recipes/11079-shiitake-mushroom-tartines-with-cheddar-fondue (may not work)