Mushroom-and-Arugula Bruschetta

Ingredients

• 2 cups baby arugula 
• 2 tablespoons butter 
• 1 tablespoon flour all-purpose
• 1 tablespoon flat-leaf parsley fresh chopped
• 8 oz mushrooms fresh sliced
• 4 oz goat cheese 
• 2 teaspoons juice of lemon fresh
• 2 teaspoons olive oil 
• 1 large shallots minced
• 3 tablespoons cooking sherry 
• 4 slices sourdough bread (1/2-inch-thick)
• 4 servings table salt and pepper black to taste
• 0.5 cup vegetable broth 

Equipment

• frying pan
• baking sheet
• oven
• wire rack

Directions

1. Preheat oven to 35
2. Bake sourdough bread slices on a wire rack on a baking sheet 12 to 14 minutes or until toasted. Meanwhile, melt butter in a large nonstick skillet over medium heat.
3. Add minced shallot, and cook, stirring often, 4 to 5 minutes or until softened.
4. Add mushrooms, and cook 8 to 10 minutes or until golden brown and tender. Stir in flour, and cook, stirring constantly, 2 minutes or until blended.
5. Add sherry, and cook, stirring constantly, 1 to 2 minutes or until liquid evaporates.
6. Add vegetable broth, and simmer 3 to 4 minutes or until sauce thickens. Stir in parsley and lemon juice.
7. Add table salt and black pepper to taste.
8. Remove from heat, and let stand 5 minutes. Toss arugula with olive oil. Spoon one-fourth of mushroom mixture onto each piece of toast. Top each with 1/2 cup arugula mixture and 1 goat cheese slice.
9. Add desired amount of salt and pepper; serve immediately.
10. A Note from Nealey: "For an extra layer of flavor, rub toasted bread with a garlic clove and brush with olive oil, or stir a dollop of sour cream into the mushroom mixture after cooking."