Open-Face Wild Mushroom and Fontina Sandwiches

Open-Face Wild Mushroom and Fontina Sandwiches
Photo by Lisa Hubbard


  • 2 medium shallots
  • 1 teaspoon fresh thyme
  • 1 pound mixed fresh shiitake, chanterelle, and porcini mushrooms
  • 6 ounces imported Italian Fontina cheese, coarsely grated
  • 5 tablespoons olive oil
  • ¼ cup Marsala
  • 1 teaspoon fresh rosemary
  • + 2 more ingredients
    • 2 tablespoons fresh parsley
    • 4 1/2- to 3/4-inch-thick center-cut slices country-style French bread

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...

View full recipe at Epicurious


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