8 large thick slices of Tuscan bread, cut into thirds and toasted
Heat the oil in a large nonreactive skillet. Add the mushrooms and garlic and sauté over moderately high heat until beginning to brown, about 10 minutes. Meanwhile, in a small bowl, dilute the tomato paste with the wine and stir in 1/4 cup of water. Stir the wine mixture into the mushrooms and cook until absorbed, about 2 minutes. Add parsley and season with salt and pepper. Spoon the mushrooms onto the toast and serve at once.