Mushroom Bruschetta

You can use just about anything to make a bruschetta. Branch out and try something beyond the usual tomato-based toppings for a pleasant change. This time I just used some white mushrooms and parsley. The white mushrooms were pretty tasteless so I'd try swiss brown next time or if you're lucky, some more difficult to find varieties in Australia such as chanterelle or porcini. In Switzerland I could easily get six different types of mushrooms beyond the white and brown ones. Oh well.