OPEN-FACE WILD MUSHROOM AND FONTINA SANDWICHES
Categories Salad Mushroom Broil Vegetarian Quick & Easy Lunch Rosemary Marsala Fall Thyme Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 9
Steps:
- 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 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.
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Samiksha Dhakal
[email protected]These sandwiches are a must-try!
Samantha J
[email protected]I can't wait to make these sandwiches again.
Aijaz Molai
[email protected]These sandwiches are a great way to get your veggies in.
ALIF GAMER
[email protected]I love the simplicity of these sandwiches.
Funke Aregbe
[email protected]These sandwiches are a great way to use up leftover mushrooms.
Syed Junaid Ali Shah
[email protected]I made these sandwiches for my kids and they loved them.
Suman Shrestha
[email protected]These sandwiches are perfect for a party appetizer.
Nansalmaa Oyun
[email protected]I'm not a huge mushroom fan, but I loved these sandwiches.
Darawmus Music
[email protected]These sandwiches are so hearty and filling.
Moslam Moslam
[email protected]I love the open-face format of these sandwiches.
I'm just peachee
[email protected]These sandwiches are perfect for a cold winter day.
Patrick Sheehy
[email protected]I used a different type of cheese (Gruyere) and it was still very good.
Mazhar sahib Mazhar sahib
[email protected]I added some chopped spinach to the mushrooms and it was a great addition.
Saud Anwar
[email protected]I made these sandwiches with gluten-free bread and they were still delicious.
Sedric Xakuhimovic
[email protected]These sandwiches are perfect for a vegetarian meal.
Roke
[email protected]I love the combination of mushrooms and fontina cheese. It's a classic combination that always delivers.
Rasim Babayev
[email protected]These sandwiches are so easy to make and they're perfect for a quick and easy meal.
Jordan Davis
[email protected]I made these sandwiches for a party and they were a huge hit! Everyone loved them.
Nirmala Subedi
[email protected]These sandwiches were amazing! The mushrooms were so flavorful and the fontina cheese was melted to perfection. I will definitely be making these again.