When you're entertaining a bevy of mushroom lovers, here's a simple hors d'oeuvre that flatters the nutty fishy flavors of Russula xerampolina. It's best if you start with fresh bread, although you can use pre-made melba rounds if you're in a hurry. If you can't find (or bake) a mini-loaf like the one used in the photo above, you can use a thin baguette, as long as it doesn't have large air-holes, which will allow the toppings to fall through.
Slice the mini-loaves of bread into very thin pieces, and toast in the oven until very light brown. Soften the butter, and chop the clove of garlic very finely. Mash the garlic and butter together, and spread thinly onto the toast.
Clean the xerampolina and dice it into small pieces. Sautée in a non-stick pan (or with a bit of oil) for several minutes until the fluid is reduced, then add the butter, parsley, and caraway, heating until the butter melts. Divide the mushroom pieces onto the toast, and sprinkle each with a bit of freshly grated parmesan cheese. Place in a broiler for 3 minutes until the cheese starts to turn brown. Garnish with a bit of fresh parsley and serve hot or cold.