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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 baguette |
1 tablespoon extra-virgin olive oil |
12 ounces gourmet mushroom mix, roughly chopped |
1 tablespoon olive oil |
3 tablespoons balsamic vinegar |
2 tablespoons packed fresh oregano leaves |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 ounce aged pecorino cheese |
2 cups baby arugula |
Directions:
1. Preheat oven to 450°. Cut baguette into 24 (1/4-inch-thick) slices; arrange in a single layer on baking sheets, and bake until golden (4-5 minutes). Heat 1 tablespoon extra-virgin olive oil until very hot but not smoking. Add mushroom mix; cook until water releases and mushrooms brown 4-5 minutes. Transfer to a bowl; cool. Toss mushrooms with 1 tablespoon olive oil, balsamic vinegar, oregano leaves, kosher salt, and black pepper. Thinly shave pecorino cheese. Divide arugula among baguette slices; top each with 1 tablespoon mushrooms and some pecorino.
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