Creamy Mushroom Bruschetta with Arugula Salad

Total Time: 25 minutes, Serves: 2-4 (by Chef April Bloomfield)


5 tablespoons olive oil, plus extra as needed
1 pound mushrooms (chanterelle, maitake or king trumpet), sliced into ½-inch pieces
Salt
2 cloves garlic, peeled and finely chopped (about 1 tablespoon)
1 tablespoon butter
3 tablespoons roughly chopped flat leaf parsley
1/4 cup crème fraîche
2 tablespoons finely sliced chives
4 (¾-inch) slices rye bread
2 teaspoons lemon juice
4 cups arugula leaves

What To Do:

1. Set a large, heavy pan over medium heat. Add 3 tablespoons oil. Once very hot, add mushrooms and a pinch of salt. Sauté them, stirring from time to time, until browned and tender, about 6 minutes. Once mushrooms cook down, traces of their juices should streak the pan. If too dry, deglaze with splashes of water.
2. Stir in garlic, butter and parsley. Cook until garlic is golden, 3-4 minutes. Season to taste with salt. Remove pan from heat. Stir in crème fraîche and chives until evenly distributed.
3. Set another pan over medium-high heat. Once hot, add a slick of oil and lay in bread. Toast both sides until crisp and golden, 1-2 minutes per side.
4. Whisk together 2 tablespoons oil and lemon juice. Place arugula in large bowl and toss to lightly coat with dressing. Season with salt.
5. Spoon mushroom topping over toasts. Serve bruschetta with salad.