Slice open the ciabatta loaf, and cut each side in half. Brush with a little extra virgin olive oil and grill until nicely toasted.
Steam or boil the Tenderstem for about 3 minutes until tender.
Sauté the mushrooms in a knob of butter and 1 or 2 crushed garlic cloves and season well with salt and pepper.
Add the cooked Tenderstem and toss well to coat it in the garlicky juices.
Pile the Tenderstem and mushrooms onto the ciabatta and top with the crumbled feta cheese.
Put the bruschetta back under the grill for about 2 minutes until the cheese just starts to soften.
Eat immediately, drizzled with a little more extra virgin olive oil and a generous sprinkle of finely chopped flat leaf parsley.