This bruschetta is made with chanterelle, porcini, and oyster mushrooms for a mix that's a blend of textures and flavors.

Source: Martha Stewart Living, September 2002

10 Makes 20

Servings Yield

Ingredients

1 pound assorted fresh wild mushrooms, such as chanterelle, porcini, and oyster
6 tablespoons unsalted butter
2 garlic cloves
3/4 teaspoon coarse salt, plus more for seasoning
Freshly ground pepper
1 cup dry white wine
1 loaf rustic bread, such as levain, cut into thin slices
3 tablespoons olive oil

Directions

1. Heat a grill or grill pan or preheat oven to 350 degrees. Brush the mushrooms free of grit, and cut into 1-inch pieces. Melt 2 tablespoons butter in a medium saute pan over medium heat. Mince 1 garlic clove, and add one-third to pan. Add mushrooms and 1/4 teaspoon salt, and season with pepper. Cook, shaking pan, until mushrooms are golden and starting to release their juice.
2. Add 1/3 cup wine; deglaze pan, scraping up any brown bits from the bottom with a wooden spoon. The mushrooms should be tender but not mushy. Transfer to a large bowl; season with more salt and pepper, as desired. Repeat process with remaining two types of mushrooms and remaining butter, garlic, wine, and salt, seasoning each batch with pepper.
3. Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter. Lightly brush one side of each with oil, and rub one side with remaining garlic clove. To serve, spoon mushroom mixture over bread.

Cook's Notes

When using different types of mushrooms, it is best to cook each one separately, as their cooking times may vary. We used three varieties in this recipe, each portion weighing a third of a pound. If you are using only one or two types, increase the amount of the other ingredients for each batch accordingly. Be careful not to overcrowd the pan or the mushrooms will steam rather than saute to a golden brown.