Bruschetta with a trio of wild mushrooms

MAKES 2 SERVINGS

Olive oil as needed for sauteing
8 ounces exotic mushrooms (shiitake, chanterelle, cremini)
1 shallot, peeled and very finely minced
1 clove of garlic, peeled and very finely minced
1 teaspoon excellent balsamic vinegar
French salt to taste
A few grindings of black pepper
Pinch Herbes de Provence
1 tablespoon fresh thyme, torn from stem
1 tablespoon fresh basil, stemmed and torn

FOR CROUSTADES:
1 demi baguette for croustades

For bruschetta mixture: In a large saute pan, heat 1 to 2 tablespoons olive oil over high heat. Add mushrooms; saute until golden, about 1 minute. Lower heat, add shallot and garlic and continue sauteing 2 minutes longer. Stir in vinegar, salt, pepper and herbs.

To make croustades: Preheat oven to 375 degrees. Slice baguette on the diagonal 1/4-inch thick. Place on parchment-lined baking sheet. Brush with olive oil; bake for 5 to 8 minutes or until golden brown.

To serve, spoon bruschetta on to croustades.

To transport: Pack bruschetta in a plastic container and croustades in a zipped plastic bag.

Nutrition facts per serving: 111 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 6 g protein, 120 mg sodium, 1 g fiber