Mushroom Bruschetta

How to prepare mushroom bruschetta

1. Heat 2 tablespoons of oil in a wide pan. Add the frozen mushrooms and sauté until completely thawed (check that they're no longer firm). Remove the mushrooms from the pan with a slotted spatula and press them to drain well.
2. You should have the liquid released from the mushrooms left in the pan (about 100-150ml). Add the rosemary and wild thyme and reduce the liquid over high heat until halved (when you stir with a spoon you'll see it's slightly viscous, leaving clear marks on the bottom of the pan). The reduction takes about 2 minutes. Add the wine and reduce that by half as well (another 2 minutes). Add the butter and stir quickly, cooking for about 30 seconds until the sauce thickens. Remove the herbs from the pan. Pour all the sauce into a bowl.
3. Wipe the pan with a paper towel and add 1 tablespoon of oil. When well heated, add the mushrooms and sauté over high heat until lightly browned. Season with salt, pepper and chili to taste.
   * if you want lighter bruschettas, you can skip the sautéing step and just season the mushrooms
5. Add the sautéed mushrooms to the sauce. Add the finely chopped parsley. Mix. Mushrooms prepared this way are good both cold and warm. They can be reheated if desired.
6. Toast the bread in the oven or toaster. Drizzle with olive oil and rub with garlic to taste. Top each slice with mushrooms, making sure to include some sauce on each.

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