Open-Face Wild Mushroom and Fontina Sandwiches
['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']
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.
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