3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, thinly sliced
4 medium porcini mushrooms, stems removed, tops cut into small pieces
2 sprigs fresh nipitella or a combination of fresh baby mint and thyme
Fine sea salt
Freshly ground black pepper
1 loaf unsalted Tuscan bread, sliced into 3/4-inch slices
1 small bunch fresh flat-leaf parsley, roughly chopped
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