Chatfield Hollow Farm Mushroom Bruschetta

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

1 pound Chatfield Hollow Farm mixed mushrooms, sliced and coarsely chopped
1 bunch Scallions from Four Root Farm, sliced, white and green parts separated
4 tbsp Olive oil or butter
Sea Salt and fresh ground black pepper
1 Wave Hill Bread Baguette, sliced into ¼ inch thick rounds
Olive oil spray

Spray baguette pieces with olive oil and grill both sides in a hot grill pan. In a heavy sauté pan on medium heat cook the white parts of the green onion in the olive oil or butter until they start to brown. Add the mushrooms and stir often to cook, about 5-10 minutes. Season with salt and pepper then serve warm on the toasted baguette.