Shiitake Mushroom Tartines With Cheddar Fondue

For the mushrooms - Heat a large non-stick skillet over high heat. Add the butter. As soon as the butter is melted, add the olive oil and mushrooms. Toss well and saute for 5 minutes until golden, tossing them only occasionally. Add the shallots and continue to saute for 2 more minutes until the shallots are wilted and the mushrooms golden-brown. Add the salt and black pepper. Toss well, transfer to a bowl and set aside.

For the fondue - Place the cream and milk in a small saucepan and heat over medium heat. As soon as the cream mixture comes to a boil, turn off the heat and add the cheddar. Stir well and let stand for a couple of minutes until the cheddar has melted. Whisk until smooth. Set aside and keep warm.

For the vinaigrette - Place the lemon juice, olive oil, salt and pepper in a small bowl and whisk until well blended. Set aside.

To assemble the tartines - Preheat the broiler. Toast the bread slices under the broiler on each side until golden-brown. Meanwhile, toss the greens with the vinaigrette and set aside. When done, place each toasted bread slice in the center of a large plate. Top with 2 or 3 tomato slices so that the straight edge of the tomato slices line up with the straight edge of the bread slice. Top with a large spoonful of the shiitake mixture. Drizzle lavishly with the cheddar fondue. Place the dressed greens next to the tartines and serve immediately, when still warm.

2011 Food & Style NY LLC / FoodandStyle.com