Bruschetta with Truffle-Style Sauteed Mushrooms

Clean the mushrooms with a soft brush or by wiping gently with a slightly damp cloth. Trim off woody stems and discard. Cut the mushroom caps in half then chop each into thin slices. Cut the garlic cloves in half lengthwise then slice halves crosswise into paper-thin slivers.

Heat the olive oil over medium heat in a heavy skillet large enough to comfortably hold the mushrooms in a single layer without crowding. Add the sliced garlic and cook for 1 minute or less until garlic sizzles and softens without browning. Place the mushrooms in the skillet and toss gently in the cooking oils to coat. Spread mushrooms in a single layer and cook for 4 to 5 minutes undisturbed until caramelized, stirring only once to turn.

Once the mushrooms begin to release their natural moisture and create juices, season to taste with salt and pepper and add a splash of white wine. Sauté for a few more minutes, stirring occasionally, until mushrooms are cooked and liquid has almost all evaporated. Add the chopped parsley and stir to incorporate. Taste and adjust seasoning if needed. Remove mushrooms from heat and set aside.

Arrange the bread slices in a single layer on preheated grill or in a large baking sheet. Grill the bread or toast in hot oven for a few minutes on each side until surface is crisp but center is slightly soft, without allowing bread to dry completely. Remove bread from heat and place on a work surface.

Insert the tines of a fork into the rounded top of garlic half. While the bread is hot, rub each slice lightly with the flat side of the garlic half, working quickly so the garlic "melts" into each warm bread slice (it is important to rub quickly and lightly or the garlic taste will be too strong). Drizzle the bruschetta generously with extra virgin olive oil. Heap 2 tablespoons sautéed mushrooms onto each bread slice. Arrange on a warm serving platter and enjoy immediately.

Buon appetito!

The name Bruschetta (pronounced brus 'ketta) comes from the Roman dialect "Bruscato" meaning toasted over an open fire. Bruschetta was created by Italian olive growers as a way to taste their newly pressed olive oil. After grilling slices of rustic bread over a fireplace they rubbed them with garlic cloves and drizzled generously with the latest batch of liquid gold, better known as extra virgin olive oil. My special version tops basic Bruschetta with savory mushrooms cooked truffle-style with garlic and parsley.

Copyright, 2009, Deborah Dal Fovo, All Rights Reserved. Unauthorized reproduction prohibited.

Guest Chef:

An accomplished Chef and authority on the fine art of Italian living, Deborah Dal Fovo mastered her culinary education in Italian food and wine hands-on from some of Italy's finest and most renowned chefs, winemakers and food producers. Her formal culinary studies include classic training at French Master Chef Roger Vergé's legendary cooking school in Mougins, France.

Deborah's love of food and cooking began at home in her Northern Italian-American household inspiring her to return to Italy where she lived in both Milan and Tuscany for 20 years while traveling extensively throughout Italy cultivating the country's diverse regional flavors and culinary traditions.

A dual citizen of Italy and the United States, Deborah now lives primarily in Northern California and shares her vast Italian experience as a Private Chef, Cooking Instructor, Italian Lifestyle expert and an enthusiastic Italian ambassador of good taste.

Deborah Dal Fovo currently teaches authentic Italian Cooking classes at Draegers, Ramekins, Relish, Sur la Table, and VIVA cooking schools and at her own private school in San Francisco and Marin County. Deborah has appears frequently on TV and DVD cooking shows including 'View from the Bay' and 'KRON4 Weekend News' and is currently writing a cookbook and developing her own cooking show concept.

For more information visit www.deborahdalfovo.com.