454 grams mixed wild mushrooms: porcini, chanterelle, morel, boletus, etc. (substitute with any selection of cultivated and/or wild mushrooms)
2 tablespoons (30 milliliters) butter
3 tablespoons (45 milliliters) olive oil, divided
1/4 cup (60 milliliters) finely chopped shallots
1 tablespoon (15 milliliters) fresh thyme leaves
Salt and pepper
1/2 cup (120 milliliters) dry white wine
1 cup (240 milliliters) heavy cream
4 toasted slices of rye bread
2 cups (480 milliliters) grated Fontina cheese (or substitute with mozzarella or old cheddar)
114 grams Italian lardo (from Valle d’Aosta, if possible), cut into thin strips
Italian parsley, chopped finely, for garnish
Clean mushrooms with damp cloth, trim woody ends of stems, and slice. Add butter and one tablespoon (15 milliliters) of olive oil to a large skillet on medium heat. Add mushrooms, making sure the skillet is not overcrowded. Leave mushrooms to cook for three to five minutes or until bottoms are browned. Flip mushrooms and add shallots, thyme leaves, salt, and pepper to skillet. Cook for another seven to ten minutes, flipping once. Once moisture has evaporated, add dry white wine to skillet and reduce by at least half. Add heavy cream and continue cooking, stirring periodically.
Drizzle toast with remaining olive oil. Broil one side of bread until golden. Flip over. Divide grated Fontina between slices of toast. Add cheese and broil again until cheese is melted and golden. Remove toast from oven and top each piece with sautéed mushrooms and paper-thin slices of lardo. Garnish with finely chopped Italian parsley.