East-West Bruschetta

With great reluctance I accept the idea of ‘fusing’ ingredients from totally alien culinary cultures for the purposes of research. Very often these fusions are made for fashion or food snobbism, without complying to the rules of good taste and flavour. But here the combination of two totally different fungi, one from the East, the other from the West, makes for a light and simple, but sophisticated dish. I used the cheaper summer truffle to limit the cost, but if money is no object then you