Yield: 4 servings
Ingredients:
- 1 pound (454 g) mixed wild mushrooms: porcini, chanterelle, morel, boletus, etc. (substitute with any selection of cultivated and/or wild mushrooms)
- 2 tablespoons (30 ml) butter
- 3 tablespoons (45 ml) olive oil, divided
- 1/4 cup (60 ml) finely chopped shallots
- 1 tablespoon (15 ml) fresh thyme leaves
- Salt and pepper
- ½ cup (120 ml) dry white wine
- 1 cup (240 ml) whipping cream
- 4 slices of rye bread
- 2 cups (470 ml) grated fontina cheese
- 4 ounces (113 g) Italian lardo (from Valle d’Aosta, if possible), cut into thin strips
- Italian parsley, finely chopped , for garnish
Method:
Clean mushrooms with damp cloth, trim woody ends of stems, and cut into thick slices.
Heat butter and 1 tablespoon (15 ml) of olive oil in a large skillet over medium heat.
Add mushrooms in a single layer, making sure the skillet is not overcrowded.
Leave mushrooms to cook without disturbing for 3-5 minutes or until bottoms are browned.
Flip mushrooms and add shallots, thyme leaves, salt, and pepper to skillet and cook for another 7-10 minutes, flipping one more time.
Once the moisture has evaporated, add dry white wine to skillet and reduce by at least half.
Add heavy cream and continue cooking, stirring periodically.
Meanwhile, prepare the toast; preheat a broiler and drizzle the bread slices with remaining olive oil.
Broil 1 side of bread 1-2 minutes, until golden.
Out of the broiler, flip the toast and divide the grated fontina onto the slices.
Return to broiler and continue toasting 1-2 minutes, until the cheese is melted and golden.
To serve, transfer toast to serving plates, cheese side up, and top each piece with sautéed mushrooms and paper-thin slices of lardo.
Garnish with parsley and serve immediately.
Buon appetito!