Bruschetta

200 g.  fresh oyster mushrooms
6 tbsp.  olive oil
6 cloves  garlic, chopped med. sliced, blanched, skinned and seeded tomatoes
2 tbsp.  chopped parsley
4 stalks  spring onions, chopped
½ c.  grated quickmelt cheese
½ c. Slices of frozen French bread, toasted


Put the mushrooms in an oven toaster.  Brush with 1 tbsp. olive oil and bake for 2 minutes until cooked through.

In a bowl, combine the remaining olive oil, garlic, tomatoes, parsley, cooked mushrooms and spring onions.  Season to taste.

Transfer the mushroom mixture to a food processor.  Process briefly until the mixture is fine.  Spread on slices of bread.  Top with cheese then bake in oven-toaster.