Bruschetta With Mushroom Topping

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

You can use button, cremini or wild mushrooms, or a combination of them, for this savory mushroom topping. It’s a delicious source of B vitamins, selenium, copper, potassium, phosphorous, zinc and manganese.

1 pound white, cremini, or wild mushrooms, or a combination, rinsed briefly and wiped dry

2 tablespoons extra-virgin olive oil

1/2 small or medium onion, finely chopped

2 garlic cloves, minced, plus 1 garlic clove, cut in half

Salt, preferably kosher salt, to taste

3 ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can chopped tomatoes, drained

1/2 cup water

Salt and freshly ground pepper

Freshly ground pepper to taste

2 tablespoons minced flat-leaf parsley

Grated or shaved Parmesan or Gruyere for sprinkling (optional)

4 to 8 thick slices country bread

1. Trim the ends of the mushrooms and cut into thick slices. (If using wild mushrooms, chop coarsely.) Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender and beginning to color, five to eight minutes. Add the mushrooms, garlic and 1/2 teaspoon salt. Cook, stirring, until the mushrooms begin to soften and sweat. Stir in the tomatoes and water, add salt to taste, bring to a simmer, reduce the heat, cover and simmer for 30 minutes. Stir from time to time. Stir in the pepper and parsley, and taste and adjust seasonings. Remove from the heat.

2. Lightly toast the bread, and rub it with the cut garlic. Brush with the remaining olive oil. Warm the mushrooms and spoon over the bruschetta. Top with freshly grated Parmesan or Gruyère if desired, and serve.

Yield: Serves four

Advance preparation: You can make mushrooms several hours ahead and reheat. If they dry out, add a little water to the pan when you reheat.