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Toasted bread topped with sautéed wild mushrooms, garlic, and parsley showcases autumn's bounty. A vegetarian mediterranean appetizer that's fresh, healthy, and rich in natural umami.
Preheat oven to 400°F. Slice the baguette into ¾-inch pieces and place on a baking sheet.
Brush or drizzle each bread slice lightly with half the olive oil. Toast in the oven for 8–10 minutes until lightly golden and crisp, then set aside.
Heat remaining olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté undisturbed for 2–3 minutes to brown.
Add minced garlic, salt, and black pepper. Stir and continue to sauté for 4–6 minutes until the mushrooms release their moisture and start to caramelize.
Remove from heat and stir in chopped parsley. Top each toasted bread slice with the warm mushroom mixture. Serve immediately for best texture.
