Wild Mushrooms, Ricotta, and Parsley Bruschetta

As you can guess, I am huge fan of wild anything! But in particular, wild mushrooms. In spring we look for morels. These Christmas-tree-shaped mushrooms are in my top three. They are earthy, musty, supple, and delicious. Then come the chanterelles or girolles. These golden-hued open-gill mushrooms are my second favorite; they have an egg-like flavor and really yield their intrinsic charms when cooked in garlic and butter. But the king of wild mushrooms, for me at least, is the porcini. Thes