OPEN FACED WILD MUSHROOM & FONTINA SANDWICH

OPEN FACED WILD MUSHROOM & FONTINA SANDWICH image

Yield 2 sandwiches

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.