12 | October 2019
lightly browned, 2 minutes. Add the
remaining 2 tablespoons of olive
oil and the mushrooms and cook
undisturbed until the mushrooms
are browned on the bottom, 2
minutes. Continue to cook, stirring
occasionally, until browned all over,
10 minutes. Add the shallots, garlic
and thyme, lower the heat to moderate
and cook until the shallots are tender,
5 minutes. Add the water and scrape
up any browned bits from the bottom
of the pan, then cook for 3 minutes
longer. Season the mushrooms with
salt and pepper and remove from the
heat.
Spoon the mushroom mixture on the
toasts and sprinkle the cheese on top.
Broil for 2 minutes, or until the cheese
is melted. Transfer the crostini to a
platter, sprinkle with the parsley and
serve.
Mushroom and
Fontina Crostini
Source: Food and Wine Magazine
Total time: 35 minutes
Serves: 4
INGREDIENTS
4 slices of peasant bread, one-half inch
thick and halved diagonally
5 T. extra-virgin olive oil
1½ pounds white mushrooms
2 T. unsalted butter
2 medium shallots, finely chopped
1 large garlic clove, minced
1 t. chopped thyme
3 T. water
Salt and freshly ground pepper
¼ pound Fontina cheese, coarsely
shredded (about 1 cup)
1 T. chopped parsley
DIRECTIONS
Preheat the oven to 400 degrees.
Arrange the bread on a baking sheet
and drizzle with 3 tablespoons of the
olive oil. Toast for 12 minutes, until
slightly golden around the edges. Turn
the broiler on.
Meanwhile, thinly slice the
mushrooms. In a large skillet, cook
the butter over high heat until
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