Italian bread, sliced
3 tablespoons extra-virgin olive oil, plus extra as needed
3 cloves garlic, chopped
1 pound mixed mushrooms, chopped (recommended: shiitake, portobello, crimini)
One handful fresh flat-leaf parsley leaves picked and freshly chopped
One small handful fresh thyme leaves picked and freshly chopped
Salt and freshly ground black pepper
Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.
In a large pan over medium-high heat, heat three tablespoons olive oil.
Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil.
Reduce the heat to medium and cook for about 10 to 12 minutes, often stirring.
Add the parsley and thyme, cook for another 5 minutes.
Cook’s Note: Does it need another bit of olive oil? Add some more olive oil, if needed.
Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.
In Italy, by definition, a bruschetta is a flame-toasted thick slice of bread dressed with any kind of sauce, topped with extra-virgin olive oil, some salt and some pepper.