Mushroom bruschetta
Bruschetta topped with pan-fried mushrooms seasoned with sea salt, cracked black pepper and flat-leaf parsley. This recipe serves two as a light meal or four as an appetizer.

3 tablespoons extra virgin olive oil
2 cups sliced mushrooms (portabello or any type of large flat mushroom)
4 thick slices of ciabatta (Italian crusty bread)—or use baguette sliced on the diagonal instead
1 clove garlic—peeled and cut in half
1 tablespoon finely chopped flat-leaf parsley
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

HEAT 1 tablespoon of olive oil in a frying pan over a medium heat. ADD the mushrooms and cook for 4-5 minutes, stirring regularly. WHILE the mushrooms are cooking, toast the ciabatta slices under an oven broiler (griller) until golden on both sides. RUB one side of each slice of ciabatta with the cut side of garlic and drizzle 1 tablespoon of the olive oil evenly over the slices. STIR the reserved tablespoon of olive oil, parsley, salt and pepper through the mushrooms and spoon equal amounts on top of each bruschetta. SERVE immediately.