Garlic Mushroom Bruschetta Recipe with Crispy Toast

Mushroom Bruschetta

• 1 tbsp olive oil
• 1 tsp black pepper coarsely ground
• 2 tsp curry powder
• 1-1/2 lbs mushrooms coarsely chopped (button mushrooms recommended)
• 1 medium onion peeled and finely chopped
• 4 cloves garlic peeled
• 2 tsp oregano dried, crushed
• 2 tbsp balsamic vinegar
• 1/3 cup parsley finely chopped
• salt and pepper to taste (optional)
• 1 loaf bread Italian or French bread, sliced about 1/2 inch thick

• Heat the olive oil in a deep skillet over medium-high heat. Add the coarsely ground black pepper and curry powder and stir to release the aromas. Add the chopped mushrooms, finely chopped onion, two minced garlic cloves, and the crushed oregano. Mix well, cover, and cook for 2–3 minutes.
• Remove the lid, reduce the heat, and continue cooking, stirring frequently, until the mushroom mixture becomes drier in texture and most of the liquid has evaporated. Remove from heat, stir in the balsamic vinegar and the chopped parsley, and adjust seasoning with salt and pepper if desired. Allow the topping to cool to room temperature.
• Toast the bread slices until golden. While the toast is still warm, rub one side of each slice with the remaining garlic clove for a subtle garlicky flavor. If you like, drizzle the toasts lightly with olive oil. Arrange the warm bread on a platter, spoon the mushroom mixture over each slice, and serve immediately.