Best 6 Open Face Wild Mushroom And Fontina Sandwiches Recipes

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Open face wild mushroom and fontina sandwiches are a delicious and easy-to-make meal that can be enjoyed for lunch or dinner. With a combination of earthy mushrooms, creamy fontina cheese, and toasted bread, these sandwiches are sure to satisfy your taste buds. The key to making the best open face wild mushroom and fontina sandwiches is to use fresh, high-quality ingredients. Look for wild mushrooms that are firm and have a deep, earthy aroma. Fontina cheese should be smooth and creamy, with a slightly nutty flavor. And finally, use a sturdy bread that can hold up to the weight of the toppings.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN-FACED FINGER SANDWICHES



Open-Faced Finger Sandwiches image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 18 finger sandwiches

Number Of Ingredients 16

9 thin slices whole-grain bread
3 tablespoons ricotta
1 teaspoon extra-virgin olive oil
1/2 teaspoon lemon zest (1/2 lemon)
Pinch kosher salt
3 thin slices prosciutto San Daniele, halved lengthwise
12 leaves baby arugula
1/2 avocado, thinly sliced
2 teaspoons toasted quinoa (see Cook's Note)
1/4 teaspoon flaky sea salt
1/8 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
2 tablespoon creme fraiche
2 teaspoons capers, chopped
3 slices smoked wild salmon, halved
Twelve 1-inch pieces fresh chives

Steps:

  • Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
  • For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
  • For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
  • For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

OPEN-FACE WILD MUSHROOM AND FONTINA SANDWICHES



Open-Face Wild Mushroom and Fontina Sandwiches image

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

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

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.

WILD MUSHROOMS AND FONTINA PIZZA



Wild Mushrooms and Fontina Pizza image

Make and share this Wild Mushrooms and Fontina Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 52m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces assorted mushrooms, such as white mushrooms, shiitake, oyster
2 tablespoons olive oil
1 garlic clove, thinly sliced
1/2 teaspoon chopped fresh thyme leave
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley
pizza dough (for 12 inch pizza)
4 ounces italian Fontina cheese, rind removed and thinly sliced

Steps:

  • Thirty to sixty minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to maximum temperature, 500°.
  • Wipe mushrooms clean with damp paper towel; discard stems of shiitake mushrooms; cut mushrooms into thin slices.
  • In a big pan, heat the oil with the garlic over medium heat; add in the mushrooms, thyme, salt, and pepper to taste; cook, stirring often.
  • When the mushrooms liquid has evaporated and the mushrooms are browned, add the parsley; let cool.
  • Place pizza dough on a floured surface; Using your fingers, stretch and flatten dough out into a 12-inch circle.
  • Dust a pizza peel with flour; place dough on the peel, shaking it once or twice to make sure it does not stick-if it does, lift the dough and dust the peel with more flour.
  • Spread the cheese slices over the dough leaving a ½ inch border all around; top with the mushrooms.
  • Slide pizza onto prepared baking stone; bake pizza 6-7 minutes or until the edges are puffed and the crust is crisp and golden brown.
  • Remove pizza to a cutting board; cut into wedges and serve immediately.

Nutrition Facts : Calories 184.3, Fat 15.8, SaturatedFat 6.4, Cholesterol 32.9, Sodium 231, Carbohydrate 2.7, Fiber 0.7, Sugar 1.4, Protein 9.1

OPEN FACE WILD MUSHROOM AND FONTINA SANDWICHES



OPEN FACE WILD MUSHROOM AND FONTINA SANDWICHES image

Categories     Sandwich     Mushroom

Number Of Ingredients 9

1 pound mixed shitake,chanterelle, porcini, baby bella mushrooms.(use whatever variety you want.
5 tablespoons olive oil
1 teaspoon rosemary
2 medium shallots, minced
1 teaspoon thyme
1/4 cup beef broth
(4) 3/4 inch thick center-cut slices country-style French bread
6 ounces fontina cheese coarsely grated
2 tablespoons fresh, minced parsley

Steps:

  • Stem shitake mushrooms. Cut all mushroons length-wise into 1/2 inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosematy and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Saute until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add broth and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. Preheat broiler. Place bread slices on baking sheet, broil until lightly toasted, about 1 minute per side. Divide cheese anong bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.

OPEN-FACE PORTABELLA SANDWICHES



Open-Face Portabella Sandwiches image

Make and share this Open-Face Portabella Sandwiches recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 29m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium tomatoes, chopped, about 2/3 cup
2 teaspoons snipped fresh basil
1/8 teaspoon salt
2 medium fresh portabella mushrooms, each about 4 inches in diameter
1 teaspoon balsamic vinegar or 1 teaspoon red wine vinegar
1/2 teaspoon olive oil
1/2 loaf focaccia bread, quartered or 1/2 Italian bread, such as boboli brand
finely shredded parmesan cheese (optional)

Steps:

  • Preheat broiler.
  • Combine tomato, basil and salt in a small bowl,set aside.
  • Clean mushrooms, cut off stems even with caps.
  • Discard stems.
  • Combine vinegar and oil, gently brush mixture over the mushrooms.
  • Place mushrooms on the unheated rack of the broiler pan.
  • Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
  • Drain mushrooms on paper towels.
  • Thinly slice mushrooms.
  • Place bread on a baking sheet.
  • Place under broiler for 2 to 3 minutes or till bread is heated through.
  • To serve, top toasted bread with mushrooms slices and tomato mixture.
  • If desired, top with cheese.

OPEN-FACED CHEESEBURGERS WITH MUSHROOMS AND ONIONS



Open-Faced Cheeseburgers with Mushrooms and Onions image

Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 25m

Number Of Ingredients 9

2 tablespoons olive oil
10 ounces white mushrooms, trimmed and thinly sliced
Coarse salt and ground pepper
1 medium red onion, halved and thinly sliced
1 teaspoon red-wine vinegar
1 pound ground beef chuck
1 plum tomato, cored and cut lengthwise into 4 slices
2 ounces Fontina cheese, cut into 4 slices
4 slices sourdough bread (1 inch thick), toasted

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, 5 to 7 minutes; transfer to a bowl (reserve skillet).
  • Add onion and remaining tablespoon oil to skillet; season with salt and pepper. Cook, stirring occasionally, until onion starts to brown, 5 to 7 minutes (if bottom of skillet becomes too dry, add a little water and scrape up browned bits). Return mushrooms to skillet; stir in vinegar and set aside.
  • Heat broiler, with rack set 4 inches from heat. Gently form meat into 4 3/4-inch-thick patties; season with salt and pepper. Place on a rimmed baking sheet, and broil 3 minutes.
  • Remove baking sheet; top burgers with tomato and cheese slices. Broil until cheese is melted and burgers are medium-rare, 1 to 2 minutes more. Serve burgers on toasted bread, with sauteed mushrooms and onion alongside.

Tips:

  • Choose the right mushrooms. Wild mushrooms have a more intense flavor than cultivated mushrooms, so they are a good choice for this sandwich. Some good options include chanterelles, morels, and porcini mushrooms.
  • Cook the mushrooms properly. Mushrooms should be cooked until they are tender but still have a little bit of bite to them. Overcooked mushrooms will be tough and chewy.
  • Use a good quality cheese. Fontina cheese is a good choice for this sandwich because it is a mild, creamy cheese that melts well. You can also use other types of cheese, such as gruyère or mozzarella.
  • Toast the bread. Toasting the bread will help it to hold up to the weight of the mushrooms and cheese. You can toast the bread in a toaster or on a grill.
  • Assemble the sandwich carefully. Layer the mushrooms, cheese, and arugula on the toasted bread. Make sure to distribute the ingredients evenly so that each bite has a little bit of everything.

Conclusion:

Open-face wild mushroom and fontina sandwiches are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer. The combination of wild mushrooms, fontina cheese, and arugula is simply irresistible. So next time you are looking for a new sandwich recipe, give this one a try. You won't be disappointed!

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