Mushroom And Fontina Crostini

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Four 1/2-inch-thick slices of peasant bread, halved diagonally

5 tablespoons extra-virgin olive oil

1 1/2 pounds white mushrooms

2 tablespoons unsalted butter

2 medium shallots, finely chopped

1 large garlic clove, minced

1 teaspoon chopped thyme

3 tablespoons water

Salt and freshly ground pepper

1/4 pound Fontina cheese, coarsely shredded (about 1 cup)

1 tablespoon chopped parsley

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