Method:

Prepare the Bread: Slice the bread into 1-inch thick slices. Toast the slices until golden brown in a toaster or on a baking sheet in the oven.

Cook the Mushrooms: While the bread is toasting, heat olive oil and butter in a frying pan over medium heat. Add the mushrooms, and sauté until they release their moisture and become golden brown, about 5-7 minutes.

Season the Mushrooms: Season with salt and pepper. Add a splash of balsamic vinegar for a touch of acidity, if desired. Stir in the chopped parsley, and cook for another 2 minutes.

Garlic Rub: Once the bread is toasted, rub one side of each slice with the cut side of a raw garlic clove. This gives a subtle garlic flavor that complements the mushrooms.

Assemble the Dish: Spoon the sautéed mushrooms generously onto each slice of toasted bread.

Serve: Garnish with additional parsley and a drizzle of olive oil if desired. Serve immediately while the bread is still crisp.

Variations and Substitutions:

Vegan Option: Use vegan butter or just olive oil in place of butter.

Dairy-Free: Skip the butter and make sure to use a dairy-free bread.

Different Mushrooms: Experiment with wild mushrooms for a more intense flavor, or use a combination of different types like portobello, cremini, and oyster mushrooms.

Tips:

If you're using dried mushrooms like porcini, rehydrate them in warm water before cooking and add the soaking liquid to the pan for added depth of flavor.

To make the bruschetta more filling, consider adding a layer of ricotta or goat cheese under the mushrooms.