2 tablespoons extra-virgin olive oil
1 lb. mushrooms, thinly sliced, mixed varieties
1 teaspoon minced garlic
1 tablespoon flat-lea parsley, finely chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh mint, chopped
Salt and ground black pepper
1 cup grated Fontina cheese
1/2 cup crumbled Gorgonzola cheese
12 slices course-textured country-style bread
In a large skillet over medium-high heat, warm the olive oil. Add the mushrooms and garlic and cook, stirring occasionally until golden and the liquid has evaporated, around 7-10 minutes. Add the herbs, salt and pepper and toss thoroughly. Remove from the heat and let cool, then add the cheeses and mix together.
Preheat the broiler.
Toast the bread slices for about 2-3 minutes. Place them on a baking sheet. Divide the mushroom mixture between the toasts. Place them under the broiler until the cheese melts, about 1-2 minutes.
Serve immediately.
Adapted from the Wine Country Cookbook