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Bon Appétit

Open-Face Wild Mushroom and Fontina Sandwiches

3.8

(5)

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Open-Face Wild Mushroom and Fontina SandwichesLisa Hubbard

Recipe information

  • Yield

    Makes 4

Ingredients

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

Preparation

  1. Step 1

    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.)

    Step 2

    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.

TagsSandwichChanterelle MushroomMushroomVegetableFontinaCheeseDairyPorcini MushroomMainLunchDinnerNut FreeVegetarianEasyQuickWeeknight MealsSauteBroilFallWinterBon Appétit
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