Open Face Mushroom & Fontina Sandwich

Author: Anne White Status: published license cc-by-nc tags: food, mushrooms, parsley, sandwich, Bon Appetit, fontina, Fast Easy Fresh, 0   Share on Facebook Share on Twitter

Adapted from the Bon Appetit "Fast, Easy, Fresh" cookbook:
1 lb. assorted fresh wild mushrooms
Cooking Spray, 1 1/2 tablespoons olive oil
1 teaspoon minced fresh rosemary
2 medium shallots, minced
1/4 cup brandy
4 slices hearty bread
1/2 cup grated Fontina cheese
2 tablespoons fresh minced parsley

Cut mushrooms lengthwise into 1/2 inch slices. Spray skillet with cooking spray and add olive oil. heat over medium high heat. Add rosemary and stir 10 seconds. Add muchrooms and sprinkle with salt and pepper. Saute until mushrooms begin to brown, about 10 minutes.

Add shallots and thyme; stir 2 minutes.

Add brandy and boil until evaporated, about 30 seconds Remove from heat.

While mushrooms are cooking, toast bread. Place toasted bread on baking sheet and top with Fontina. Broil until cheese is melted, about 2 minutes.

Place toasts on plates and spoon muchrooms on top. Sprinkle with parsley.

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