Here’s a very tasty and different bruschetta served in Tulio Ristorante in Seattle
3 or 4 slices of crusty Italian bread
olive oil
12 medium mushrooms sliced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon chopped lemon zest
1 tablespoon chopped parsley
salt and pepper to taste
Brush bread lightly with olive oil and grill both sides until lightly toasted. Quickly saut mushroom in preheated pan with olive oil until lightly browned. Remove from heat and stir in remaining ingredients. Spoon mushrooms over slices of bread.