Recipe yields 4 servings (as an appetizer)
1 loaf olive oil ciabatta
1 tbsp unsalted butter
1 tbsp extra virgin olive oil
oz. baby bella mushrooms
4 cloves garlic
Rinse off your mushrooms and slice them.
Mince the garlic.
Heat a skillet with the butter and oil. Add in the mushrooms and cook on medium heat for 5-6 minutes as they begin to reduce.
Throw in the garlic and cook for an additional 2-3 minutes. You want the mushrooms to be soft and the garlic to be fragrant.
While your mushrooms are finishing up, slice open the ciabatta and butter each side. Place the bread under the broiler for 4-5 minutes, just until it is golden and crisp. Be sure to keep an eye on the bread so it does not burn under the broiler.
Slice the bread and top with the mushroom bruschetta. It is ideal to serve these fresh and warm, so you don't want to assemble until you are ready to eat. If the mushrooms sit on top of the bread too long, their juices seap in and turn the bread soggy, so it loses all its toastiness.