You can find fresh wild mushrooms at the market during the fall and again after the spring rains. Combine their earthiness with blue-veined cheese and fontina to make a delicious crostini topping. At the last minute, slide them under the broiler until the cheese oozes and bubbles and the mushrooms are hot.
2 tablespoons extra-virgin olive oil
1/2 pound wild mushrooms, thinly sliced
1/2 pound cultivated mushrooms, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh mint
Salt and freshly ground black pepper
1 cup coarsely grated fontina cheese
1/2 cup crumbled Gorgonzola cheese
2 garlic cloves, peeled
12 slices coarse-textured country-style bread, toasted
2 tablespoons lemon juice
Whole leaves of flat-leaf parsley as a garnish
In a large skillet over medium-high heat, heat the olive oil. Add the mushrooms and cook, stirring occasionally, until golden and the liquid has evaporated, 7 to 10 minutes. Add the parsley, thyme, and mint, and toss together. Season well with salt and pepper. Remove from the heat. Let cool and add the cheese. Toss together.
Preheat the broiler.
Rub each side of the toast lightly with garlic. Distribute the mushrooms and cheese on top of the toast. Place the toasts on a baking sheet in a single layer and broil until the cheese melts, about 1 minute. Transfer to a platter and drizzle with lemon juice. Serve immediately, garnished with parsley leaves.