Open-Face Wild Mushroom and Fontina Sandwiches

Name: Open-Face Wild Mushroom and Fontina Sandwiches
Yield: Makes 4 Servings
Ingredients: 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

By Kristine KiddPhotography by Brian Leatart

September 30, 2004

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Recipe notes