Open Face Wild Mushroom And Fontina Sandwiches Food

OPEN-FACE WILD MUSHROOM AND FONTINA SANDWICHES

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.

MUSHROOM, SPINACH, AND FONTINA PANINI

Steps:

• In a saucepan, melt 1 1/2 tablespoons butter over med-high heat; add in mushrooms and shallots; saute until mushrooms are softened and release their juices, 3-5 minutes.
• Continue to cook, stirring often, until most of the liquid is absorbed, 2-3 minutes longer.
• Stir in the Cognac, chopped tarragon, and salt and pepper to taste.
• Cook/stir, for 1 minute; let cool slightly.
• Preheat the sandwich grill; melt the remaining 1 tablespoon butter in a small saucepan over med-high heat.
• Place bread slices on a work surface and brush 1 side of each with the melted butter.
• Turn and layer 1/4 of the cheese, half of the mushrooms, and half of the spinach on the unbuttered side of two of the bread slices.
• Divide the remaining cheese on top; place the remaining 2 bread slices on top, buttered sides up, and press to pack gently.
• Place the panini in the grill; close the top plate, and cook until the bread is golden and toasted, the spinach is wilted, and the cheese is melted, 3-5 minutes; serve immediately.

FONTINA & MUSHROOM PANINI

Steps:

• Heat butter in a saute pan til very hot, then add mushrooms. You want them to brown some, but not to give off a lot of liquid. Add sage, salt and pepper, til soft, but not too limp. Set aside.
• Butter one side of bread slices, place two in pan, sprinkle with half of the cheese, top with mushrooms, sprinkle with the rest of the cheese, and top with bread, butter side up.
• In my panini maker it's about 3-4 minutes for how I like it.
• To cook in a pan---cook over medium low heat until the bread is toasty, turn (carefully!) and weight the sandwich with another pan (or press down with a spatula) til golden.