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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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Ingredients:
36 1/3-inch-thick baguette slices |
2 tablespoons olive oil |
1/3 cup chopped shallots |
2 1/4 cups chopped oyster mushrooms |
2 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces) |
1 1/4 cups chopped chanterelle mushrooms (about 4 ounces) |
1 garlic clove, minced |
1/4 cup whipping cream |
1 teaspoon minced fresh rosemary |
1/2 teaspoon grated lemon peel |
1 cup grated fontina cheese |
1/2 cup freshly grated parmesan cheese (about 1 3/4 ounces) |
Directions:
1. Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
2. Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)
3. Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.
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