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Open-Face Wild Mushroom and Fontina Sandwiches
- 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
Directions:View on Bon Appetit
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