Ingredients
1
1/4 sticks (10 tbsp) unsalted butter
1
lb cremini mushrooms, trimmed and chopped
1/2
lb chilled Italian Fontina, rind discarded and cheese coarsely grated (2 cups)
2
tbsp finely chopped fresh flat-leaf parsley
16
very thin slices firm white sandwich bread
About 1/2 tsp white-truffle oil (optional)
Directions
1.
Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides, then cook mushrooms with salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 8 minutes. Add wine and boil, stirring occasionally, until liquid is evaporated, about 5 minutes. Cool mushrooms to room temperature, about 10 minutes.
2.
Toss mushrooms with cheese and parsley in a bowl.
3.
Divide cheese mixture among 8 slices of bread (a scant 1/2 cup per slice), spreading evenly, then top with remaining 8 slices.
4.
Heat 1 tablespoon butter in cleaned skillet over moderate heat until foam subsides, then cook 2 sandwiches, without turning over, until undersides are browned, about 3 minutes. Transfer sandwiches to a cutting board. Heat 1 tablespoon butter in skillet until foam subsides, then return sandwiches, browned sides up, to skillet and cook until undersides are browned, about 3 minutes more, transferring back to cutting board as cooked. Make 3 more batches in same manner.
5.
Trim off crusts and cut each sandwich into 4 triangles. Top each triangle with a drop of truffle oil (if using).
6.
Cooks\' note: Sandwiches can be assembled (but not cooked) 3 hours ahead and chilled, stacked and wrapped in plastic wrap.
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