bruschetta alla funghi

- wood fired oven baked bread - organic mushrooms - dill - finely sliced onions - black pepper - sage - Italian parsley - chilli-infused olive oil
This was a sublime dish I ate this weekend at a local restaurant, La Campagna, on the Mornington Peninsula, in Melbourne Australia. - Slice bread thickly. - drizzle with olive oil - return to wood-fired oven until crisped - sautée mushrooms and onions in butter - Add dill, sage and roughly chopped parsely. - mound onto bread - garnish with more parsly and a drizzle of oil