1 tablespoon olive oil
8 ounces white mushrooms, sliced (about 3 cups)
8 ounces crimini and/or shiitake mushrooms (stems removed), sliced (about 3 cups)
1 cup chopped onion
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 cup coarsely shredded Swiss cheese (about 4 ounces)
1/4 cup sliced pitted black olives (preferably imported)
In a large skillet, over medium-high heat, heat oil until hot. Add mushrooms, onion, thyme and pepper; cook and stir until lightly browned and moisture evaporates, 5 to 7 minutes. Transfer to a medium bowl, stir in cheese and olives. Season to taste with salt, if desired.
To make bruschetta, brush four large slices of coarse-textured country bread with extra-virgin olive oil. Toast until crisp but only lightly browned. Rub slices with the cut sides of a split garlic clove.
YIELD: 4 servings (about 2-2/3 cups)