2 Tbsp. extra-virgin olive oil
2 cloves garlic, chopped
1 pound button or wild mushrooms (such as porcini, cremini, shiitake) with stems removed,
and chopped
1/4 cup white wine
1/2 tsp. salt
1/4 tsp. freshly ground pepper
24 small (1/2-inch-thick) slices country-style bread (preferably ciabatta), toasted
1 pound fresh salted buffalo mozzarella, cut into 24 slices
2 Tbsp. chopped fresh Italian Parsley

Preheat oven to 375 Degrees F. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Sauté garlic until fragrant, about 30 seconds. Add mushrooms and sauté 3 to 4 minutes. Pour in wine; increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes. Mix in salt and pepper.

Arrange bread on a large baking sheet. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese is melted.

Top crostini with mushroom mixture; sprinkle with parsley. Serve warm. 

Makes 6 servings.