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Open-Face Wild Mushroom and Fontina Sandwiches

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated vegetarian dish brings together the earthy, robust flavours of fresh shiitake, chanterelle, and porcini mushrooms. Sautéed with fragrant rosemary, thyme, and a splash of sweet Marsala wine, the mushroom topping offers a meaty texture that pairs beautifully with the nutty richness of Italian Fontina. It is an elevated take on the classic cheese on toast, making it an ideal choice for a luxurious weekend lunch or an impressive starter for a seasonal dinner party.

Using thick slices of country-style bread ensures the base remains crisp under the weight of the rich, savoury topping. Fontina is chosen for its superior melting qualities, but the real depth comes from the combination of wild mushrooms and fresh herbs. This recipe is naturally high in flavour and provides a satisfying, wholesome meal that celebrates simple, high-quality ingredients. Serve it alongside a crisp green salad for a perfectly balanced plate.

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Ingredients for Open-Face Wild Mushroom and Fontina Sandwiches

  • 450g mixed fresh shiitake, chanterelle, and porcini mushrooms

  • 80ml olive oil

  • 1 teaspoon minced fresh rosemary

  • 2 medium shallots, minced

  • 1 teaspoon minced fresh thyme

  • 60ml Marsala

  • 4 1/2- to 3/4-inch-thick centre-cut slices country-style French bread

  • 170g imported Italian Fontina cheese, coarsely grated

  • 2 tablespoons minced fresh parsley

How to make Open-Face Wild Mushroom and Fontina Sandwiches

Stem shiitake mushrooms. Cut all mushrooms lengthwise into 1/2-inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosemary and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add Marsala and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Preheat grill. Place bread slices on baking sheet; grill until lightly toasted, about 2 minutes per side. Divide cheese among bread slices, covering completely. Grill until cheese melts, about 2 minutes. Rewarm mushrooms over medium heat if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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