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Mushroom-Fontina Pita Melts

Chef admin | Restaurant

Great Finger Sandwiches made from Pita Breads for a warm snack or a quick hot lunch.

  • Serves: 16
  • Vegetarian: ---
  • Preparation Time: 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Sandwiches
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 8 oz. Shitake Mushrooms,sliced
      3 tbsp. Margarine or Butter
      1 medium Onion
      1 lb. White Mushrooms, sliced
      2 tbsp. Brandy
      1/4 tsp. Dried Thyme
      1/2 tsp. Salt
      8 Mini Pitas, split horizontally in half, toasted
      1 cup Fontina Cheese

    Directions

    1. 1) In 12-inch skillet, melt 1 tablespoon margarine or butter over medium-high heat. Add onion and thyme, and cook 5 minutes or until onion is golden. Stir in remaining 2 tablespoons margarine or butter until melted. Add both kinds of mushrooms and salt, and
      cook 15 minutes or until liquid evaporates and mushrooms are browned, stirring occasionally.

      2) Add brandy to mushroom mixture; cook 1 minute, stirring. Makes about 2 1/2 cups. If not using right
      away, cover and refrigerate up to 3 days. (Let mushroom mixture come to room temperature when ready to assemble pitas.)

      3) Preheat oven to 450 degrees F. Arrange pitas, split side up, on two large cookie sheets. Top each pita half with 2 rounded tablespoons mushroom mixture and sprinkle with 1 tablespoon cheese. Bake pitas 4 to 5 minutes, until heated through and cheese melts. Cut each pita into 4 wedges to serve.

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