Clean and thinly slice or tear the mushrooms.
Bring a large skillet up to heat over medium. Add in 2 tbsp. of butter and a drizzle of EVOO. Add in 1/3 of the mushrooms so you don’t overcrowd the pan. Cook for 8-10 minutes or until golden brown. Continue this process with the rest of the mushrooms and butter until they are all cooked down and golden brown. Season with salt and pepper.
Deglaze the pan with the white wine. Cook until it is almost fully absorbed. Add in the garlic and red chile flakes, cook for 2-3 minutes. Melt in the mascarpone cheese. Taste for seasoning and keep warm on low.
Bring a grill pan up to heat. Slice the bread in half and drizzle with a little EVOO. Grill on both sides until lightly charred and crispy.
Once the bread is ready, remove the mushrooms from heat and stir in the chives and grate in a good amount of Parmesan cheese. Stir. Mound up the mushroom equally on both pieces of grilled bread. Grate a little more cheese overtop and slice into long triangles. Serve warm.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade