Open-Face Wild Mushroom and Fontina Sandwiches

Ingredients

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

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