Panini Wild Mushroom Slices

I do have a habit of trying to replicate the food that I have tasted outside and have liked. Months ago I chanced upon a certain mushroom bun in BreadTalk, a bakery chain in Singapore. I loved its meditarranean taste because of the Foccacia bun base and the wild mushrooms, garlic and cheese  topping just got me hooked! I was back again at BreadTalk for a few times after. So I attempted to make the same back home thinking 'Come on, how difficult can that be??' Little did I know I would be facing a few challenges thereafter -    I couldn't find Foccacia bread that particular week I was attempting to make this, so I had to settle for Gardenia's Meditarranean Panini Bread (See Picture Below). Then I didn't know what 'wild' mushrooms BreadTalk used, so I had to research and finally decided on Cremini mushrooms. No parsley too so I had to settle for chopped cilantro just for the pictures!! [Shhhh......:)]

Despite its challenges, it turned out quite tasty and very much like the original BreadTalk's Foccacia Wild Mushroom Bun. Come to think of it, Ciabatta slices will work as well too. As long the bread base has some herbs in them...

​Ingredients ( for 4 slices)
​2 Gardenia Meditarranean Panini Bread sliced into 2 each, yielding 4 slices
​4 tbsp EVOO
1 bulb of garlic blended with a little water to form a paste
4-5 Cremini mushrooms, washed and sliced
Salt
Pepper
​1/2 cup grated mozarella cheese 
​Parsley leaves for garnishing

Method

1. Preheat the oven to 350deg F or 180 deg C.
2. ​Heat 2 tbsp EVOO in a pan and fry the garlic paste. Keep aside.
3. ​In the same pan, add another 2 tbsp of EVOO and fry the sliced Cremini mushrooms with a bit of salt. Keep aside.
4. On the sliced Panini bread, spread the fried garlic paste and then the sauteed mushrooms.
5. Top with more salt, pepper and the grated mozarella cheese.
6. Place on a flat baking tray and bake for 15 mins till warm and golden brown.
7. Garnish with parsley leaves and serve as a snack or with your favourite soup.