1. In large frying pan, heat 2 tablespoons of oil with the butter over medium high heat.
Add the mushrooms, the minced garlic, salt, 1/8 tsp. pepper and the sage. .
2. Cook, stirring occasionally, until mushrooms are golden, 5 to 10 minutes. Stir in
chopped parsley. Remove from heat.
3. In blender or food processor, blend the olives, parsley leaves, smashed garlic,
anchovy paste, remaining 6 tablespoons of olive oil, lemon juice, and 1/4 teaspoon
pepper. Process to course puree.
4. Spread mushroom mixture on 8 of the bruschetta, and the tapenade on the rest.