Forest Mushroom Bruschetta Topped With Arugula

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4 slices of sourdough or pain levain bread, cut thickly at a diagonal if possible

4-6 tablespoons extra virgin olive oil, or to taste

5-6 cloves garlic

Salt and pepper to taste

1 pound mixed fresh mushrooms: shiitakes, chanterelles (especially

the black chanterelle or trompette de mort), morels or porcini,


Several handfuls of arugula leaves, preferably mature rather than

baby leaves

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