Clean the mushrooms either with a stiff brush or a paper towel to remove the dirt.
If desired, remove the skin from the cap and trim the stem. Slice the mushrooms into 1/8 inch slices along the vertical axis.
In a large pan over medium heat, add two or three T. of oil to the pan and then the mushrooms.
Add the garlic, salt and pepper flakes and cook for five minutes until they brown slightly.
Make sure not to burn the garlic.
Remove from heat and add the chopped parsley.
Arrange the mushroom compote on top of the bruschetta and garnish with generous drizzles of oil.