Open-Face Wild Mushroom and Fontina Sandwiches
Luxurious open-faced sandwiches featuring a medley of sautéed wild mushrooms with fresh herbs, Marsala wine, and melted Italian Fontina cheese on crusty French bread. A sophisticated vegetarian dish perfect for a special lunch or light dinner.
Ingredients
- •1 pound mixed fresh shiitake, chanterelle, and porcini mushrooms
- •5 tablespoons olive oil
- •1 teaspoon minced fresh rosemary
- •2 medium shallots
- •1 teaspoon minced fresh thyme
- •¼ cup Marsala
- •4 slices country-style French bread
- •6 ounces imported Italian Fontina cheese
- •2 tablespoons minced fresh parsley
Cooking Instructions
- 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.)
15 min
- 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.
8 min
