Mushrooms Bruschetta or simply put mushrooms on toast is a wonderful way to enjoy the bounty of mother earth! The nutty earthy flavor and almost meaty texture of mushrooms on a crusty French Baguette make an irresistible appetizer, a refreshing light lunch or a tasty little snack. I have used a variety of mushrooms here…pretty much what I found in the grocery store. You can use any variety or varieties you like. I like to top this bruschetta with some truffle oil which totally intensifies the flavor of mushrooms and add an extra zing!

What you need:
8 1/2 slices of baguette cut an angle
1 Portobello mushroom
8 Shitake mushrooms
8 Crimini mushrooms
6 Button mushrooms
2 tablespoons of extra virgin olive oil
4 cloves of garlic (3 minced and one whole)
1 tablespoon of finely chopped parsley
Dash of steak seasoning
Dash of Worcestershire sauce
A few sprinkles of freshly cracked pepper
Salt to taste
Truffle oil for topping
Grated Parmesan for topping

How to make:
• Heat a grill pan on high heat and spray with non stick cooking spray.
• Place the baguette slices on the pan and allow them to get grill marks.

• Remove the baguette slices and rub the surface with a whole garlic clove. Keep aside.
• Heat a pan on a medium heat and add the extra virgin olive oil and butter.
• Add the minced garlic and the mushrooms after 30 seconds.
• Allow the mushrooms to cook completely. This will take about 10 – 15 minutes. The mushrooms will soften and shrink in size.
• Add the parsley, steak seasoning, worcestershire sauce, pepper and salt. Stir well. Turn off the flame.
• Spoon the mushroom mixture on the baguette slices.
• Drizzle with a few drops of truffle oil on each slice.
• Top it with grated parmesan and a sprig of parsley as garnish.