Lunchbreak: Mushroom bruschetta with tomato jam and arugula

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1846 W. Division Street

Mushroom Bruschetta with Tomato Jam and Arugula

1/8 cup minced organic shallot
1 Tbs minced garlic
1 Tbs organic butter
2 cups sliced organic crimini mushrooms
1 cup organic heavy cream
1/2 cup grated Parmesan cheese
1 Tbs fresh minced organic  tarragon
8 bite size pieces of grilled bread (country sour dough or baguette)
1/8 cup tomato jam
wild organic arugula

Sweat the shallot and garlic together with the butter in a small sauce pan. Add the mushrooms and let cook until most of the moisture has been reduced from the mushrooms concentrating the flavor. Add cream and bring back to a boil finishing with the parmesan cheese and tarragon. Place a spoonful of mushrooms on each piece of bread and garnish with the tomato jam and arugula.

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