5 Tbsp olive oil, plus extra as needed
1 pound mushrooms (chanterelle, maitake, or king trumpet), sliced into 1/2-inch pieces
salt
2 cloves garlic, peeled and finely chopped (about 1 Tbsp)
1 Tbsp butter
3 Tbsp roughly chopped flat leaf parsley
1/4 cup creme fraiche
2 Tbsp finely sliced chives
4 (3/4-inch) slices rye bread
2 tsp lemon juice
4 cups arugula leaves
Set a large heavy pan over medium heat. Add 3 Tbsp oil. Once very hot, add mushrooms and a pinch of salt. Saute 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.
Stir in garlic, butter and parsley. Cook until garlic is golden, 3 to 4 minutes. Season to taste with salt. Remove pan from heat. Stir in creme fraiche and chives until evenly distributed.
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, about 1 or 2 minutes per side.
Whisk together 2 Tbsp oil and lemon juice.
Place arugula in a large bowl and toss to lightly coat with dressing. Season with salt.
Spoon mushroom topping over toasts.
Serve bruschetta with salad.
Serves 2 to 4.
