Mushroom and Truffle Oil Bruschetta

Instructions

1. Prepare the bread
   Preheat the oven to 375°F (190°C). Arrange bread slices on a baking sheet. Brush both sides lightly with olive oil and bake for 5-7 minutes until lightly golden and crisp. Remove from oven and while still warm, rub one side of each slice with the whole garlic clove.
2. Sauté the aromatics
   Heat 3 tablespoons olive oil in a large skillet over medium heat. Add shallots and cook for 2-3 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to brown the garlic.
3. Cook the mushrooms
   Add chopped mushrooms to the skillet, increase heat to medium-high and cook for 5-7 minutes, stirring occasionally, until mushrooms have released their moisture and begin to brown. Season with salt, pepper, and thyme leaves.
4. Deglaze and reduce
   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Cook for 3-5 minutes until the liquid has mostly evaporated and the mixture is moist but not wet.
5. Finish the mushroom mixture
   Remove skillet from heat. Stir in 1 tablespoon of the truffle oil and most of the chopped parsley (reserve some for garnish). Taste and adjust seasoning if needed.
6. Assemble the bruschetta
   Spoon the mushroom mixture generously onto each toasted bread slice. Sprinkle with grated Parmigiano-Reggiano cheese.
7. Serve
   Arrange the bruschetta on a serving platter. Drizzle with the remaining truffle oil, sprinkle with reserved parsley, and dust with truffle salt if using. Serve immediately while still warm.