Double Mushroom Bruschetta

Yields12 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

For the bruschetta:

12 (1/2-inch thick) pieces of focaccia or thickly sliced rustic bread

1 large garlic clove, cut in half lengthwise

Extra-virgin olive oil for drizzling

For the topping:

2 tbsp light olive oil

6-8 oz porcini mushrooms, thinly sliced

10 oz cremini mushrooms, thinly sliced

3 tbsp finely chopped flat-leaf parsley

1 ½ tbsp butter

Preheat the oven to 400 F. Set the bread slices on a baking sheet. Bake the bread for 10 Minutes, or until lightly toasted.

Cool the bread a few minutes, and then rub the top side of each slice with the cut side of the garlic. Drizzle the toasted bread with olive oil.

In large skillet over medium-high heat, heat oil. Add sliced porcinis and creminis, stirring occasionally, until browned, about 5 minutes. Add parsley and butter; season. Cook mushrooms until tender, about 2 minutes. Divide among toasts.

Nutrition Facts

12 servings

Serving size

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Double Mushroom Bruschetta