Wild Mushroom Bruschetta

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.5 ounce country bread 
• 4 ounces chanterelles coarsely chopped
• 0.5 pound cremini mushrooms coarsely chopped
• 1 teaspoon olive oil extravirgin
• 2 tablespoons flat-leaf parsley finely chopped
• 3  garlic cloves divided
• 4 ounces oyster mushroom caps coarsely chopped
• 2 ounces parmigiano-reggiano cheese shaved
• 0.5 teaspoon salt 

Equipment

• food processor
• frying pan
• grill pan

Directions

1. Mince 2 garlic cloves.
2. Cut remaining clove in half; set aside.
3. Place the mushrooms in a food processor; pulse 10 times or until finely chopped.
4. Place minced garlic, parsley, and oil in a large nonstick skillet; cook 30 seconds over medium-high heat.
5. Add mushrooms; cook 6 minutes or until liquid evaporates and mushrooms are tender, stirring constantly.
6. Remove from heat; stir in salt and pepper. Cool slightly.
7. Lightly coat both sides of bread with cooking spray.
8. Heat a grill pan over medium-high heat; add half of bread. Cook 1 minute on each side or until toasted. Rub 1 side of each bread slice with cut sides of garlic clove halves. Repeat procedure with remaining bread and garlic. Spoon about 2 tablespoons mushroom mixture over each bread slice, and top with about 2 teaspoons cheese.