I never loved mushrooms growing up, but that was cause they were never really presented in a way I could appreciate. I mean, they would get tossed into different recipes but at the time they were just slimy little things that I knew were considered a fungus. I digress. When I met Christina she drastically changed a lot of my eating habits, all for the better, and one of those changes was exploring more vegetables. Well, I remembered that when I worked in the restaurant industry I had seen so many foods carelessly prepared but that the mushrooms always had priority. So, I did what I remembered, added some truffle oil which I am slowly mastering the use of, and some sharp parmesan or pecorino. What you get? A wild and savory mushroom experience that reminds me why mushrooms should be cooked with care!
Heat your skillet on medium-high and add the butter, mushrooms, garlic and black pepper. Sautee mushrooms in butter. The mushrooms will give off some moisture that will meld with the butter- that is a good thing. Over the next 5-7 minutes, let them soak back up those flavors with the pepper and butter. Stir occasionally to make sure they don't burn and that they are evenly cooked.
While the mushrooms cook, slice French bread diagonally (gives you a larger surface area). Lightly brush on some olive oil and place in the oven on broil for 1 minute on each side until brown. –Take out of the oven.
When mushrooms have soaked up their juicy goodness, use a spoon or tongs to place them onto the bruschetta slices. If you're using a drop of truffle oil, add it now to your mushrooms, stir quickly, and remove from heat. Truffle oil is very delicate and high heat will eliminate its potency. sprinkle on cheese (optional).
Place in the over for about 1 min on broil, with or without cheese, and then take out, let cool and enjoy the crunchy, wildly savory taste!