Ricette
Ricette vegetariane
Open-Face Wild Mushroom and Fontina Sandwiches

Open-Face Wild Mushroom and Fontina Sandwiches

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This sophisticated vegetarian dish brings together the earthy, robust flavours of fresh shiitake, chanterelle, and porcini mushrooms. Sautéed with fragrant rosemary, thyme, and a splash of sweet Marsala wine, the mushroom topping offers a meaty texture that pairs beautifully with the nutty richness of Italian Fontina. It is an elevated take on the classic cheese on toast, making it an ideal choice for a luxurious weekend lunch or an impressive starter for a seasonal dinner party.

Using thick slices of country-style bread ensures the base remains crisp under the weight of the rich, savoury topping. Fontina is chosen for its superior melting qualities, but the real depth comes from the combination of wild mushrooms and fresh herbs. This recipe is naturally high in flavour and provides a satisfying, wholesome meal that celebrates simple, high-quality ingredients. Serve it alongside a crisp green salad for a perfectly balanced plate.

Ingredients for Open-Face Wild Mushroom and Fontina Sandwiches

450g mixed fresh shiitake, chanterelle, and porcini mushrooms
5 tablespoons olive oil
1 cucchiaino di rosmarino fresco tritato
2 scalogni medi, tritati
1 teaspoon minced fresh thyme
60ml Marsala
4 1/2- to 3/4-inch-thick centre-cut slices country-style French bread
170g imported Italian Fontina cheese, coarsely grated
2 cucchiai di prezzemolo fresco tritato

How to make Open-Face Wild Mushroom and Fontina Sandwiches

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 grill. Place bread slices on baking sheet; grill until lightly toasted, about 2 minutes per side. Divide cheese among bread slices, covering completely. Grill 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.