Bruschetta With Mushrooms

Bruschetta With Mushrooms

INGREDIENTS

butter/non-dairy butter - 6 tbsp

mushrooms, sliced - 38g 

garlic clove, chopped - 1

white wine - ½ tbsp

arugula - 33g

reduced-sodium soy sauce - % tbsp

whole wheat baguette-style French bread - 56g

small fennel bulb, sliced- to taste

medium sweet onion, chopped - to taste 

1 Melt the butter in a pan and cook the fennel and onions for 4-6 minutes. While stirring, add the mushrooms and minced garlic. Cook for another 3-5 minutes. Add the wine carefully (take the pan off the heat first to prevent contact with flames). Cook until most of the wine has evaporated.

2 Next, add the greens and soy sauce to the pan off the heat. Take a slice of toast and smear the mixture on top.