INGREDIENTS
2
large handfuls Arugula
6 oz
Baby bella mushrooms
2 tbsp
Italian parsley, fresh
1/2
Lemon, Juice of
2 oz
Oyster mushrooms
1/4 tsp
Pepper, fresh ground
1
Sea salt
1/4 tsp
Sea salt
1/4 cup
Olive oil, extra virgin
1 tbsp
Truffle oil, white
4
slices Whole grain bread, crusty
1 tbsp
Butter
1 cup
Fontina cheese, fresh
1/3 cup
Parmesan cheese, fresh