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. Saut� 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.

Makes 4.