1 loaf crispy baguette
8 oz Crimini mushrooms, cut into quarters
8 oz Shitake mushrooms, with stems removed and sliced
8 oz Oyster mushrooms
4 cloves garlic
6 oz extra virgin olive oil
1 4 oz piece of Pecorino cheese for shaving
1 tsp white truffle oil
Salt & Pepper

Heat large sauté pan on high heat. Add 3 oz EVOO, mushrooms, and 2 cloves of
garlic.
Sauté until golden brown. Season with salt and pepper and let cool.
While the mushrooms are cooling, slice the bread about ¼ inches thick. Brush
liberally with oil and season with salt and pepper. Grill until crispy.
Remove the bread. Rub the crust with a garlic clove.
Place the bread in the center of the plate and distribute mushrooms on top.
Drizzle with truffle oil, and grate pecorino on top to finish.