Wild Mushroom Bruschetta

• 1 Tbs. canola oil
• 2 shallots, finely chopped (2 Tbs.)
• 1 clove garlic, minced (1 tsp.)
• 2 cups white button mushrooms, diced
• 1 cup shiitake mushrooms, diced
• 1 cup cremini mushrooms, diced
• 2 Tbs. chopped parsley, divided
• 1 Tbs. dry sherry
• 1 medium baguette, sliced into 1/2-inch-thick rounds
• 2 Tbs. olive oil

1. Preheat oven to 325F.
2. Heat canola oil in skillet over medium heat.
3. Saute shallots and garlic in oil 3 minutes, or until light brown.
4. Add all mushrooms, and cook 5 to 7 minutes, or until soft.
5. Stir in 1 Tbs.
6. parsley and sherry, reduce heat to low, and simmer 10 minutes.
7. Season with salt and pepper.
8. Meanwhile, brush both sides of bread slices with olive oil; place on baking sheet, and bake 5 minutes, or until crisp.
9. Top toasted bread slices with mushroom mixture.
10. Garnish with remaining parsley.

canola oil, shallots, clove garlic, white button mushrooms, shiitake mushrooms, cremini mushrooms, parsley, sherry, baguette, olive oil

Taken from www.vegetariantimes.com/recipe/wild-mushroom-bruschetta/ (may not work)