One of my favorite bruschettas is sauteed shitake mushrooms. You can use porcini or cremini mushrooms as well, but I happen to love the flavor of shitake. I saute a shallot or two, chopped finely, in equal parts butter and olive oil. I add a bunch of chopped sage to the shallots and cook until the sage is brown and the shallot golden. Add a generous amount (3-4 cups for 4 people) of chopped shitakes. Saute over medium heat until the shitakes are well-cooked and starting to brown. (Resist the temptation to add more oil or butter. It will look like there is not enough liquid, but the shitakes release their "juices" slowly, and all will be okay.) Stir frequently as they stick easily. They should cook in 20 minutes. Add salt and pepper to taste. Serve them over a good quality bread that has been toasted. Drizzle all with olive oil before serving. These mushrooms also make a wonderful side dish by themselves. This dish is terrific with a fruity red wine like Beaujolais, Dolcetto, a light to medium-bodied Pinot Noir, Nero d'Avola, Rosso Piceno or Conero, Rosso di Montalcino or a simple Sangiovese.