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.
MUSHROOM FONTINA MELT
Mushroom, shallot, and melted cheese is a match made in sandwich heaven. Shallots and balsamic vinegar add a bit of sharp bite, and fontina has natural notes of woodsy earthiness, making it the perfect thing to melt on top.
Provided by Suzanne Lehrer
Yield 2
Number Of Ingredients 8
Steps:
- Heat a saute pan until hot. Add the mushrooms, lower the heat to medium, and sprinkle with salt and black pepper. Cook until mushrooms release liquid and start to brown and wilt, 3 minutes. Add 1 teaspoon oil and continue cooking until mushrooms are softened. Add the shallots and saute for 3 minutes longer, adding more oil if needed. Pour in the vinegar and cook until absorbed, about 2 minutes. Stir in the herbs.
- Spread some of the oil onto 1 side of the bread slices, and sprinkle lightly with salt. Heat the remaining oil in a large saute pan. Lay the cheese over 2 of the bread slices, and top evenly with the mushrooms. Add all 4 bread slices to the pan. Cook over medium heat for 2 minutes, and then cover and continue cooking until cheese is melted, about 2 minutes longer. Assemble and serve.
Nutrition Facts : ServingSize 1 serving, Calories 509 calories, Sugar 13 g, Fat 25 g, Carbohydrate 50 g, Cholesterol 49 mg, Fiber 5 g, Protein 23 g, SaturatedFat 9 g, Sodium 726 mg
SLICED MUSHROOMS WITH MELTED FONTINA
A few minutes under the broiler -- plus a heavy sprinkling of fontina cheese -- transforms sliced mushrooms into a flavorful (and deliciously gooey) side dish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Preheat broiler. Arrange mushrooms in a single layer in a baking dish. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and some pepper. Broil for 2 minutes. Remove dish from oven, and add thyme and cheese. Broil for 1 minute. Serve warm.
POLENTA WITH MUSHROOMS AND FONTINA
Be sure the Polenta is very soft (almost pourable) when spreading it in the baking dish. If necessary, thin with a little hot water. It will firm up as it bakes. Serve with a green salad or as a side dish to roasted chicken or meat. This one is time consuming and done the old fashioned Italian way.
Provided by Jencathen
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauté pan or frying pan over medium heat, melt 1/4 cup of the butter. When bubbly, add the mushrooms, raise the heat to medium high, and sauté, tossing often, until tender, about 5 minutes. Do not let brown. Season with salt and a little nutmeg and remove from the heat. Cover to keep warm.
- Position a rack in the center of an oven and preheat to 425 degrees F . Butter a 2 1/2-qt. baking dish.
- In a deep, heavy saucepan over high heat, bring the water to a rapid boil. Add 2 tsp salt and, while stirring continuously with a long-handled spoon, gradually add the polenta in a thin, steady stream until all has been incorporated. Continuing to stir constantly to keep lumps from forming, reduce the heat until the mixture only bubbles occasionally. Continue to cook, stirring, until smooth and creamy, about 20 minutes; be careful to scrape the bottom and sides of the pan to avoid sticking or lumping. Remove from the heat. Cut the remaining 1/4 cup butter into small cubes and add to the polenta, a few cubes at a time, stirring until melted after each addition. The polenta should be soft and spreadable.
- Spread one-third of the polenta over the bottom of the prepared baking dish. Spread half of the mushrooms in a layer on top, and then cover with a layer of half of the cheese slices. Repeat with half of the remaining polenta, than all of the remaining mushrooms and cheese. Top with the remaining polenta.
- Place in the oven and bake until lightly browned, about 20 minutes.
- Cut into squares and serve immediately.
Nutrition Facts : Calories 446.6, Fat 28.8, SaturatedFat 17.2, Cholesterol 84.5, Sodium 434.9, Carbohydrate 34.4, Fiber 3.7, Sugar 2.1, Protein 15.5
POLENTA BITES WITH WILD MUSHROOMS AND FONTINA
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.
Provided by Anna Stockwell
Categories New Year's Eve Hors D'Oeuvre Cocktail Party Hominy/Cornmeal/Masa Mushroom Fontina Vegetarian Wheat/Gluten-Free Appetizer
Yield Makes 30
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
- Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
- Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
- Arrange polenta bites on a platter and serve.
- Do Ahead
- Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.
GRILLED FONTINA WITH ARTICHOKES AND MUSHROOMS
Time 25m
Yield Makes 4 sandwiches
Number Of Ingredients 5
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.
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