Best Open Face Wild Mushroom And Fontina Sandwiches Recipes

Open-Face Wild Mushroom and Fontina Sandwiches image

Yield Makes 4

Number Of Ingredients 9

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

Steps:

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 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.

OPEN FACE WILD MUSHROOM AND FONTINA SANDWICHES image

Number Of Ingredients 9

1 pound mixed shitake,chanterelle, porcini, baby bella mushrooms.(use whatever variety you want.
5 tablespoons olive oil
1 teaspoon rosemary
2 medium shallots, minced
1 teaspoon thyme
1/4 cup beef broth
(4) 3/4 inch thick center-cut slices country-style French bread
6 ounces fontina cheese coarsely grated
2 tablespoons fresh, minced parsley

Steps:

Stem shitake mushrooms. Cut all mushroons length-wise into 1/2 inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosematy 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 broth and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. Preheat broiler. Place bread slices on baking sheet, broil until lightly toasted, about 1 minute per side. Divide cheese anong bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.