Fontinamushroompanini Recipes

POLENTA WITH FONTINA AND MUSHROOMS

Polenta with Fontina and Mushrooms image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Bring 3 3/4 cups water, 1/4 cup heavy cream and 1 teaspoon kosher salt to a boil; whisk in 3/4 cup instant polenta. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. Stir in 1 cup grated fontina. Saute 12 ounces sliced mixed mushrooms and 2 teaspoons chopped rosemary in butter until tender, 6 minutes; stir in 1¿4 cup heavy cream and season with salt and pepper. Cook until thickened; toss with chopped parsley. Serve over the polenta.

OPEN-FACE WILD MUSHROOM AND FONTINA SANDWICHES

Open-Face Wild Mushroom and Fontina Sandwiches image

Categories Salad Mushroom Broil Vegetarian Quick & Easy Lunch Rosemary Marsala Fall Thyme Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4

Number Of Ingredients 9

Ingredients

1 pound mixed fresh shiitake, chanterelle, and porcini mushrooms
5 tablespoons olive oil
1 teaspoon minced fresh rosemary
2 medium shallots, minced
1 teaspoon minced fresh thyme
1/4 cup Marsala
4 1/2- to 3/4-inch-thick center-cut slices country-style French bread
6 ounces imported Italian Fontina cheese, coarsely grated
2 tablespoons minced fresh parsley

Steps:

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 broiler. Place bread slices on baking sheet; broil until lightly toasted, about 2 minutes per side. Divide cheese among bread slices, covering completely. Broil 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.

FONTINA AND MUSHROOM CROSTINI

Fontina and Mushroom Crostini image

Provided by Anne Burrell

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
6 cremini mushrooms, finely chopped
6 shiitake mushrooms, finely chopped
2 clusters oyster mushrooms, finely chopped
2 shallots, minced
1 cup white wine
6 sprigs thyme
1 French baguette, cut into 1-inch slices
1 clove garlic
1/2 pound tallegio cheese, sliced thinly
1 bunch fresh chives, sliced thinly
Salt

Steps:

Preheat the broiler.
Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.

MUSHROOM-FONTINA MACARONI AND CHEESE

Mushroom-Fontina Macaroni and Cheese image

Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it. Try this one-pot version, and four tempting variations: Classic Mac, Jalapeno Mac, Bacon Mac, Primavera Mac.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 40m

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter
1 cup fresh breadcrumbs
1/4 cup grated Parmesan
8 ounces sliced cremini mushrooms
1/2 cup unbleached all-purpose flour
6 cups 2-percent milk
3/4 pound elbow macaroni
3 cups grated Fontina
1 cup grated Gruyere
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground pepper

Steps:

Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
Add mushrooms to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the thyme, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

Nutrition Facts : Calories 618 g, Fat 31 g, Fiber 2 g, Protein 30 g, SaturatedFat 19 g

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