Warm melting cheeses and sautéed mushrooms

Warm melting cheeses and sautéed mushrooms are a great accompany for a red wine in the long autumn evenings. I have used Ricotta cheese on the bottom and covered with a mixture of Comte cheese and Emmentaler cheese over a mixture of Maitake mushroom, Shimeji mushroom and Shiitake mushroom, and topped with grated Parmigiano-Reggiano.