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Wild Mushrooms and Lardo on Rye<\/p>\nWild Mushrooms and Lardo on Rye<\/p>\n
1 pound (454 g) mixed wild mushrooms: porcini, chanterelle, morel, boletus, etc. (substitute with any selection of cultivated and\/or wild mushrooms)<\/p>\n
2 T. (30 ml) butter<\/p>\n
3 T. (45 ml) olive oil, divided<\/p>\n
1\/4 cup (60 ml) finely chopped shallots<\/p>\n
1 T. (15 ml) fresh thyme leaves<\/p>\n
Salt and pepper<\/p>\n
\u00c2\u00bd cup (120 ml) dry white wine<\/p>\n
1 cup (240 ml) heavy cream<\/p>\n
4 toasted slices of rye bread<\/p>\n
2 C. (480 ml) grated Fontina cheese (or substitute with mozzarella or old cheddar)<\/p>\n
4 ounces (114 g) Italian lardo (from Valle d\u00e2\u20ac\u2122Aosta, if possible), cut into thin strips<\/p>\n
Italian parsley, chopped finely, for garnish<\/p>\n
<\/p>\n
Clean mushrooms with damp cloth, trim woody ends of stems, and slice. Add butter and 1 T. (15 ml) of olive oil to a large skillet on medium heat. Add mushrooms, making sure the skillet is not overcrowded. Leave mushrooms to cook for 3-5 minutes or until bottoms are browned. Flip mushrooms and add shallots, thyme leaves, salt, and pepper to skillet. Cook for another 7-10 minutes, flipping once. Once moisture has evaporated, add dry white wine to skillet and reduce by at least half. Add heavy cream and continue cooking, stirring periodically. Drizzle toast with remaining olive oil. Broil 1 side of bread until golden. Flip over. Divide grated Fontina between slices of toast. Add cheese and broil again until cheese is melted and golden. Remove toast from oven and top each piece with saut\u00c3\u00a9ed mushrooms and paper-thin slices of lardo. Garnish with finely chopped Italian parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"
Wild Mushrooms and Lardo on Rye 1 pound (454 g) mixed wild mushrooms: porcini, chanterelle, morel, boletus, etc. (substitute with any selection of cultivated and\/or wild mushrooms) 2 T. (30 ml) butter 3 T. (45 ml) olive oil, divided 1\/4 cup (60 ml) finely chopped shallots 1 T. (15 ml) fresh thyme leaves Salt and pepper \u00c2\u00bd cup (120 ml) dry white wine 1 cup (240 ml) heavy cream 4 toasted slices of rye bread 2 C. (480 ml) grated…<\/p>\n