1/4 cup extra virgin olive oil
2 cloves garlic, whole
2 pounds assorted mushrooms, cleaned and thinly sliced
1/4 cup white wine
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
Baguette sliced thinly into rounds
Place a large sauté pan in the oven for 5 minutes. Add the oil and garlic and cook just until the garlic is brown, about 2 minutes and discard garlic. Add the mushrooms and about 10 minutes or until the mushrooms have released their juices and are beginning to soften.
Add the wine, salt and pepper and cover. Cook for another 5-10 minutes until the mushrooms are very soft and completely cooked through but mixture is still moist. (Cooking time will vary depending on the variety of mushrooms used). Remove and add parsley.
Set bread slices on a sheet pan and place in the wood burning oven. Cook for 1–2 minutes, or
until lightly browned on top. Remove and top with mushrooms and pan juices.