¼ cup extra virgin olive oil
1 pound mixed fresh mushrooms such as chanterelles, morels, oyster,
procini, shiitake or button - cleaned and cut into bite-sized
pieces
½ teaspoon salt
½ tablespoon chopped fresh rosemary leaves
½ tablespoon chopped fresh sage leaves
2 tablespoons chopped Italian parsley
¼ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
4 thick (3/4 ") slices of white, sourdough or light whole
wheat bread
2 large cloves garlic, cut in half
¼ cup shredded asiago
Preheat the grill or broiler. Heat 2 tablespoons of the olive
oil in a large skillet. Over high heat, add the mushrooms and
salt and cook, stirring frequently, until the mushrooms are soft
and the liquid has evaporated, 4 to 5 minutes. Stir in the herbs,
lemon zest, and pepper. Set aside.
Grill or broil the bread until golden on both sides, about 2
minutes per side. Brush with the remaining olive oil and rub vigorously
with the cut sides of the garlic. Place the bread on a platter
and divide the mushrooms evenly on the bread. Sprinkle with asiago.
Serve immediately.
Serves 4
