• Fast

Ingredients

1. 8 tablespoons olive oil
2. 2 teaspoons butter
3. 3/4 pound mushrooms, chopped fine
4. 3 cloves garlic, 2 minced, 1 smashed
5. 1/4 teaspoon salt
6. Fresh-ground black pepper
7. 1/4 teaspoon dried sage
8. 1 tablespoon chopped flat-leaf parsley, plus 1/3 cup lightly packed leaves
9. 1/2 cup pitted green olives
10. 1/2 teaspoon anchovy paste
11. 1 1/2 teaspoons lemon juice
12. Bruschetta

Directions

1. In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, the salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.
2. In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.
3. Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.