Oyster Mushrooms with Fontina

• 300 g (10 oz) oyster mushrooms
• 400 g (14

Wash and slice the mushrooms. Chop the parsley. Melt the butter in a heavy pan, add the mushrooms, parsley, garlic and seasoning and sauté for 1–2 minutes, then remove from heat. Cover the bottom of greased ramekin dishes with olive oil. Place a first layer of the mushroom mixture in the dishes, cover with slices of fontina or some other soft, melting cheese, then continue alternating mushrooms