Open-Face Wild Mushroom and Fontina Sandwiches

Ingredients for Open-Face Wild Mushroom and Fontina Sandwiches

• 450g mixed fresh shiitake, chanterelle, and porcini mushrooms

• 80ml olive oil

• 1 teaspoon minced fresh rosemary

• 2 medium shallots, minced

• 1 teaspoon minced fresh thyme

• 60ml Marsala

• 4 1/2- to 3/4-inch-thick centre-cut slices country-style French bread

• 170g imported Italian Fontina cheese, coarsely grated

• 2 tablespoons minced fresh parsley

How to make Open-Face Wild Mushroom and Fontina Sandwiches

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.)

Preheat grill. Place bread slices on baking sheet; grill until lightly toasted, about 2 minutes per side. Divide cheese among bread slices, covering completely. Grill 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.