3 tablespoons olive oil |
1/2 pound shitake mushrooms – stems removed, cut into 1/4 dice |
1 cup fontina cheese- coarsely grated |
1/4 cup shallots – finely chopped |
2 garlic cloves - peeled and minced |
1 teaspoon fresh thyme leaves |
1/4 cup cabernet sauvignon wine |
1 tablespoon parsley - finely chopped |
1 teaspoon kosher salt freshly ground black pepper |
1 bread baguette |