1/2 pound mushrooms, stemmed and sliced
1 shallot peeled and sliced
2 oz. butter
salt and pepper to taste
freshly grated nutmeg to taste
1/4 C Marsala wine
2 t thyme leaves
4 oz fontina cheese, shredded
1 baguette
Heat oven to 375, place a large skillet over a high heat. Once hot add the 2 oz. of butter, let the butter melt and add the sliced mushrooms and shallot and sautee about 5 minutes, season to taste with salt, pepper, nutmeg, and marsala. Sautee on high until all the liquid has evaporated. Remove from the heat and stir in the thyme leaves.
Cut the baguette in half lengthwise and cut each half in half to make four tartines. Place each piece of baguette on a cookie sheet and divide the shredded fontina amongst the four pieces of baguette. Top each piece with the mushrooms. Place in the oven for 10 minutes or until the cheese has melted and the breat has started to toast. Serve immediately. Serves 4.
