2ouncesfresh wild mushroomsa big blend, cleaned and cut into roughly 1 inch pieces, or left whole if small.
1/2teaspoonminced fresh garlic
Kosher saltto taste
Soft unsalted butterto taste
1tablespoonfresh chopped Italian parsley
Purslane tipsto taste, optional
Various pickled vegetablespreferably not too sweet, I like to use thinly sliced cucumbers
Two tablespoons flavorless vegetable oil
a few tablespoons of something creamy to spread on the bread. I used marscarpone mixed with fresh dill seed and some other herbsbut unsalted butter, cream cheese, or high quality ricotta would be fine too.
1large slice of high quality breadabout 1/2 inch thick
Lightly oil the bread and grill or toast deeply, meanwhile, heat the oil and add the mushrooms and cook on medium-high heat for a few minutes until lightly caramelized.
Season the mushrooms to taste with salt. If the mushrooms are giving off a lot of water which can happen if you had to rinse them to remove grit, keep cooking until the water evaporates and the mushrooms start to brown. When the mushrooms start to brown and smell nice and nutty, add a knob of butter if the pan looks dry, then add the garlic and stir, then cook until it smells a little toasty, about 1 minutes.
Finally, double check the seasoning, adjust as needed then add the parsley and spread the bread with the cheese or butter, lay some pickles on it, then top with the mushrooms, purslane tips and serve immediately.