Grilled Fontina With Artichokes And Mushrooms Recipes

GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.
• Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
• Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.

THIMBLES WITH MUSHROOMS AND ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

GRILLED FONTINA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté mushrooms, stirring occasionally, until tender and starting to brown, about 4 minutes. Add artichoke hearts and cook, stirring occasionally, 2 minutes. Season with salt and pepper.
• Brush 1 side of bread slices with remaining tablespoon olive oil. Turn over 4 slices, then divide mushroom mixture and cheese among them. Top with remaining slices, oiled sides up.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

FONTINA AND MUSHROOM CROSTINI

Steps:

• Preheat the broiler.
• Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
• Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
• Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.

GRILLED FONTINA CHEESE SANDWICH WITH MUSHROOMS AND DIJON

Steps:

• Heat 1/2 tbls. of the olive oil in a medium saute pan, add the onion and a sprinkling of salt and pepper. Saute over medium heat for about 5 minutes, until soft. Move the onion to a bowl.
• Heat the remaining oil in the pan; add the mushrooms, 1/4 teaspoons salt, and a few grinds of pepper.
• Sear the mushrooms over high heat until golden and a little crisp around the edges, adding a little more water to the pan as they finish cooking, to loosen the yummy pan juices( adding a little sherry or wine instead would add to the flavor). Add the mushrooms to the onions and toss together with the parsley.
• Put the sliced bread on a cutting board(or other work surface) and brush each slice lightly with the mustard. Pile the mushrooms and onions on two of the slices, using the palm of your hand to press them onto the bread, then sprinkle on the cheese. Press the other two slices on top, then brush or spread the top with butter.
• Place the sandwiches buttered side down in a heated skillet or on a griddle, then brush or spread the top side with the butter.
• Cover and cook over medium heat until golden, aobut 4-5 minutes, then turn over and cook the other side. Serve immediately. Enjoy!