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    Servings: Not specified

    Directions

    Preheat broiler. In large skillet, heat oil over medium-high heat. Add onion; saute 1 minute. Add all mushrooms, garlic and thyme; saute until beginning to brown, about 6 minutes or until liquid evaporates. Remove from heat. Stir in cream and cheeses. Season with salt and pepper. Top each toast with about 1 tablespoon mushroom topping. Place toasts on rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 2 minutes. Transfer to serving platter and serve warm.

    Ingredients
    • 2 tablespoons olive oil
    • 1/4 cup chopped onion
    • 5 cups finely chopped mushrooms, blend of button and wild
    • 1 garlic clove, minced
    • 1 teaspoon dried thyme
    • 1/4 cup whipping cream
    • 1/2 cup grated fontina cheese
    • 1/2 cup freshly grated Parmesan
    • 24 slices Melba toast

    Parsed from recipe text (no separate ingredient records).
    Wild Mushroom Turnovers with Romano Cheese View Edit