Mushroom Bruschetta

Serves 4 

1-1 1/2 lb of mushrooms (I used creminis and white button)

2 garlic cloves, separated

salt and pepper to taste

1/4 teaspoon of crushed red pepper 

1 French baguette

A handful of basil leaves

Parmesan cheese, for sprinkling

Start by taking the stems out of the mushrooms and cleaning them. I ran them under light water and wiped off any dirt with a damp paper towel. 

After they're clean and pretty, dice them up.  In a skillet, heat a few tablespoons of olive oil over medium heat.  Mince up a clove of garlic and add it to the olive, being sure it doesn't burn.  Then throw in your diced mushrooms, stirring them and making sure they're all coated in olive oil. 

Grab your French baguette and slice it up! Put in an oven (you would've needed to pre-heat the oven at 400F) or in a conventional oven for a 2-3 minutes, or until golden brown. Remove them and drizzle with olive oil.  Rub the other garlic clove over its surface.  

When the mushrooms are done cooking, season with salt, pepper and add the 1/4 teaspoon of crushed red pepper.  

Scoop a tablespoon of the mushrooms over each piece of bread.  Top with pieces of basil and grated Parmesan cheese.