Ingredients
- 1 pound assorted wild mushroomscleaned
- 5 sprigs fresh thymeplus extra for garnish
- 2 tablespoon solive oil
- Kosher salt and freshly cracked black pepper to taste
- 4 slice srustic bread
- 4 teaspoon sunsalted butterat room temperature
- \1 1/2 cup shredded Fontina cheese
Instructions
- Preheat the oven to 425 degrees F.
- Arrange the mushrooms on a baking sheet. Scatter the fresh thyme on top of the mushrooms. Drizzle with olive oil and sprinkle with salt and pepper.
- Transfer the baking sheet into the oven and roast for 25 minutes. Remove the baking sheet from the oven, give the mushrooms a flip onto the other side and finish roasting for 5 10 minutes longer.
- Once the mushrooms have roasted, remove them from the oven and set aside.Place the 4 pieces of toast onto the same baking sheet and spread 1 teaspoon of butter on each piece of toast.
- Place the toast into the oven for 2 4 minutes just until the butter is melted.
- Remove the toast from the oven and evenly distribute the shredded cheese on top. Place the baking sheet back into the oven and bake for 3 4 minutes until the cheese is fully melted.
- Remove the baking sheet from the oven and top each piece of bread with a spoonful or two of the mushroom mixture. Sprinkle with Maldon salt and pepper and extra thyme and serve immediately.
