|Serves||4 to 6|
|Prep Time||15 minutes|
|Cook Time||10 minutes|
You can make this any time of the year with supermarket mushrooms, but for an autumn treat, make it with wild chanterelles. This bruschetta is good with or without the goat cheese.
|1||Tbsp. extra-virgin olive oil|
|2||cups wild mushrooms, preferably chanterelles|
|1||garlic clove, minced|
|¼||cup white wine or sherry|
|2||Tbsp. fresh parsley, finely chopped|
|~||Salt and pepper|
|1||large baguette, cut diagonally into ½-inch slices and toasted|
|5||oz. goat cheese, at room temperature (optional)|
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