1 onion, minced
3 cloves garlic, minced
2 tablespoons olive oil
1 pound wild mushrooms, cleaned and sliced (see note)
1/2 teaspoon freshly chopped rosemary
splash of Marsala
salt and pepper to taste
freshly grated Romano cheese (about 4 tablespoons)
a narrow baguette, preferably sourdough
1. Saute the onion and garlic in the oil until soft.
2. Add the mushrooms, rosemary and Marsala. Saute, stirring often, until the mushrooms are soft but quite dry. Add salt and pepper to taste, remembering that the Romano that comes later is salty.
3. Slice the baguette into rounds 1/4 inch thick. Pile the mushroom mixture on top of the bread rounds.
4. Place on a non-stick cookie sheet and sprinkle with the Romano. Bake at 300 degrees for about 8 minutes, until the cheese is melted but not brown.
note: If it isn't possible to get wild mushrooms that won't kill you possible, mix regular brown or white mushrooms with shiitaki.