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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Godwin Onyekachi
[email protected]Overall, I thought these sandwiches were pretty good. I would make them again, but I would make a few changes to the recipe.
MdSyful ISLAM
[email protected]I'm not sure what I did wrong, but my sandwiches didn't turn out as good as I expected. The mushrooms were tough and the cheese was rubbery.
Shane Delawder
[email protected]This recipe is a keeper! I will definitely be making these sandwiches again and again.
Jenneson Anbase
[email protected]I made these sandwiches for my vegetarian friends and they loved them! They said they were the best mushroom sandwiches they had ever had.
Abdelrhman Daoud
[email protected]These sandwiches are a great way to get your kids to eat mushrooms.
Ronda Evans
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these sandwiches. The fontina cheese and the bread helped to balance out the flavor of the mushrooms.
Amoh
[email protected]The mushrooms in this recipe add a really nice earthy flavor. I highly recommend using fresh mushrooms if you can.
Braydo Money
[email protected]These sandwiches are perfect for a quick and easy lunch or dinner. I also like to make them for picnics.
A K Angur
[email protected]I had some trouble finding wild mushrooms, so I used a mix of cremini and shiitake mushrooms. The sandwiches still turned out great!
the fresh hero brian
[email protected]The sandwiches were delicious, but I found that the fontina cheese was a bit too strong for my taste. Next time, I will use a milder cheese.
Fowzia Xirsi
[email protected]These sandwiches were easy to make and they didn't take long to cook. I will definitely be making them again.
Ethan Newton
[email protected]I made a few changes to the recipe to suit my taste. I used a different type of bread and added some roasted red peppers.
Zinhle Mkhabela
[email protected]I followed the recipe exactly and my sandwiches turned out perfectly. The fontina cheese was melted and gooey, and the mushrooms were flavorful and tender.
Mohammod Bin masrafee
[email protected]This recipe is a great way to use up leftover mushrooms. I had a bunch of cremini mushrooms in my fridge and they worked perfectly in this dish.
Jane Shery
[email protected]I made these sandwiches for a party and they were a huge success! Everyone loved them.
JhaNzaiB M3moN
[email protected]These open-face wild mushroom and fontina sandwiches were a hit with my family! We loved the combination of flavors and textures.