Wild Mushroom Bruschetta
  • mixed wild mushrooms - I used about two cups chopped
  • 1 shallot, finely minced
  • 1 large clove garlic
  • 2 Tablespoons butter
  • ¼ cup dry white wine (or dry sherry)
  • salt, pepper
  • a small amount of minced herbs - I used rosemary, thyme and sage
  • ½ - ¾ cup grated fontina cheese
  • Slices of good sturdy bread, toasted
  1. Sweat the onions in 1 tablespoon butter until softened, and add garlic.
  2. Cook for a couple of minutes over low heat.
  3. Add the chopped mushrooms and another tablespoon of butter.
  4. Sauté the mushrooms over medium heat and when they start to shrink, add the white wine and turn up the heat to high.
  5. Stir over high heat for a couple of minutes, then lower heat and add the salt, pepper and herbs. Remove from heat and mix in the grated fontina cheese.
  6. Pile onto toasted slices of bread and put in the broiler until cheese melts.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2017/10/wild-mushroom-bruschetta.html