Wild Mushroom Toasts

• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 5 cups finely chopped mushrooms, blend of button and wild
• 1 garlic clove, minced
• 1 teaspoon dried thyme
• 1/4 cup whipping cream
• 1/2 cup grated fontina cheese
• 1/2 cup freshly grated Parmesan
• 24 slices Melba toast

1. Preheat broiler.
2. In large skillet, heat oil over medium-high heat.
3. Add onion; saute 1 minute.
4. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates.
5. Remove from heat.
6. Stir in cream and cheeses.
7. Season with salt and pepper.
8. Top each toast with about 1 tablespoon mushroom topping.
9. Place toasts on rimmed baking sheets.
10. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes.
11. Transfer to serving platter and serve warm.

olive oil, onion, mushrooms, garlic, thyme, whipping cream, fontina cheese, freshly grated parmesan, melba

Taken from www.foodnetwork.com/recipes/sandra-lee/wild-mushroom-toasts-recipe.html (may not work)