36 1/3-inch-thick baguette slices (Fresh Market sells garlic toasted french rounds ready to go)
2 tablespoons olive oil
1 Tablespoon butter
1/3 cup chopped shallots
2 1/4 cups chopped oyster mushrooms
2 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
1 1/4 cups chopped chanterelle mushrooms (about 4 ounces)
1 garlic clove, minced
1/4 cup whipping cream
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon peel
1 cup grated Fontina cheese
1/2 cup freshly grated Manchego cheese (about 1 3/4 ounces)
1 cup micro baby arugula (fine gourmet stores- you can ask them to order it in for this recipe)
Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool.
Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with kosher salt and pepper. Let rest to room temperature.
Mix in both cheeses. Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until the cheeses are melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Garnish with micro arugula. Serve warm.