Open-Face Wild Mushroom and Fontina Sandwiches
Photo by Lisa Hubbard
Ingredients
- 2 tablespoons fresh parsley
- 6 ounces imported Italian Fontina cheese, coarsely grated
- 4 1/2- to 3/4-inch-thick center-cut slices country-style French bread
- 1 teaspoon fresh rosemary
- 1 pound mixed fresh shiitake, chanterelle, and porcini mushrooms
- 5 tablespoons olive oil
- 2 medium shallots
- + 2 more ingredients
-
- 1 teaspoon fresh thyme
- ¼ cup Marsala
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 shallo...
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