3 garlic cloves, divided
6 1/2 cups coarsely chopped brown mushrooms (about 1/2 pound)
3 cups coarsely chopped oyster mushroom (about 4 ounces)
2 1/2 cups coarsely chopped chanterelle mushrooms (about 4 ounces)
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 (1/2-ounce) slices country bread
1/2 cup (2 ounces) shaved Parmigiano – Reggiano cheese
Mince 2 garlic cloves. Cut remaining clove in half; set aside.
Place the mushrooms in a food processor; pulse 10 times or until finely chopped. Place minced garlic, parsley, and oil in a large nonstick skillet; cook 30 seconds over medium-high heat. Add mushrooms; cook 6 minutes or until liquid evaporates and mushrooms are tender, stirring constantly. Remove from heat; stir in salt and pepper. Cool slightly.
Lightly coat both sides of bread with cooking spray. Heat a grill pan over medium-high heat; add half of bread. Cook 1 minute on each side or until toasted. Rub 1 side of each bread slice with cut sides of garlic clove halves. Repeat procedure with remaining bread and garlic. Spoon about 2 tablespoons mushroom mixture over each bread slice, and top with about 2 teaspoons cheese.
Any combination of mushrooms will work–but the more varieties you use, the more memorable this appetizer will be. Try mixing exotic varieties with common ones for layered flavors. Prepare the topping up to a day in advance; reheat or serve at room temperature over toasted bread.