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This may sound strange but I’d rather have a bunch of tapas for dinner than just one item.  Instead of choosing one item you get to enjoy a variety of tastes and textures.  What’s not to like about that?  If you are a mushroom lover, like myself, you will love this bruschetta.  This bruschetta makes for a great menu item if you’re hosting a holiday party.  But it is so versatile it can also be served at summer time too.  So make it now and save the recipe to make it later.

Ingredients:
6-8 slices French Sourdough bread
3 garlic cloves, 1 halved and 2 crushed
3 tablespoons extra virgin olive oil
8 ounces mixed mushrooms such as baby bella,  shiitake, oyster, porcini, chanterelles or portobello
2 tablespoons butter, sliced
1 small onion, finely chopped
½ cup dry white wine
2 tablespoons fresh parsley, coarsely chopped
salt and fresh ground black pepper to taste

Instructions:
Toast bread slices on both sides under pre-heated broiler.  Rub with garlic halves and drizzle with 2 tablespoons extra virgin olive oil.

Heat 1 tablespoon olive oil and 1 tablespoon butter in skillet, then add mushrooms and cook over medium heat, stirring frequently, for approximately 3-4 minutes, until soft.  Remove with slotted spoon and set aside.

Heat the remaining butter (1 tablespoon) in skillet and add onion and crushed garlic, cook over medium heat, stirring frequently, for approximately 3-4 minutes, until soft. Add wine and stir well, then let bubble for approximately 2-3 minutes, until reduced and thickened.  Return mushrooms to the skillet and heat through.  Season with salt and fresh ground pepper.  Pile the mushrooms on top of warm bruschetta and sprinkle with parsley.