Preparation / Directions:
Using a vegetable peeler, shave large curls of Parmesan to make 1 cup (loosely packed); set aside. In a large (10-inch) nonstick skillet over high heat, heat olive oil until hot. Add mushrooms; cook, stirring frequently, until mushrooms are lightly brown and liquid nearly evaporates, about 7 minutes. Reduce heat to medium; stir in parsley, garlic, thyme, salt and black pepper. Cook, stirring frequently, until all liquid evaporates, about 2 minutes. Using a spatula, press mushroom mixture down, forming an even layer; reduce heat to medium-low. Sprinkle mushrooms even with reserved cheese; cook uncovered, just until cheese melts, about 3 minutes. To serve, cut in 4 wedges; arrange a wedge on each slice of bread. Serve alongside a salad of mixed greens, if desired.
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