Grilled Bread with Wisconsin Fontina, Gorgonzola and
Exotic Mushrooms
Makes 8 servings
Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 pound exotic mushrooms, such as shitake or oyster, sliced
1/2 pound portobello mushrooms, sliced
1 teaspoon mixed chopped fresh herbs, such as thyme, rosemary, basil, minced
1 tablespoon flat-leaf parsley, minced
salt and freshly ground pepper to taste
8 slices country bread, toasted
2 garlic cloves, peeled and halved
4 ounces Wisconsin Fontina cheese, grated
2 ounces Wisconsin Gorgonzola cheese, crumbled
juice of 1/2 lemon
whole flat-leaf parsley leaves for garnish
Preparation:
Heat the olive oil and butter in a large skillet over
medium high heat. Add the mushrooms and continue to cook until the liquid
has evaporated and the mushrooms are dry, about 10 minutes. Add mixed herbs
and parsley; toss. Season with salt and pepper. Remove from heat.
Rub each side of the toasted bread lightly with garlic cloves. Divide and
distribute the warm mushrooms on top of the bread slices. Combine the
Fontina and Gorgonzola cheeses and sprinkle evenly over the mushrooms. Place
mushroom toasts under hot broiler. Broil until cheese melts, 30 to 60
seconds. Place on a serving platter and drizzle with lemon juice. Garnish
with parsley leaves. Serve immediately.
