Mushroom Arugula Toasts With Shaved Parmesan

• 1 baguette (need 24 half-inch thick slices)
• 4 tablespoons olive oil, plus more to brush the bread
• 1 12 tablespoons fresh lemon juice
• 3 tablespoons flat leaf parsley, chopped
• 2 garlic cloves, finely minced
• 34 teaspoon salt
• 34 teaspoon fresh ground black pepper
• 8 ounces mushrooms, sliced thin
• arugula, small bunch
• 1 piece parmigiano-reggiano cheese, room temp (3-4 oz)

1. Preheat oven to 350F Line baking sheet with foil.
2. Brush both sides of baguette slices with olive oil.
3. Bake until golden crisp, about 5 min per side.
4. Set aside to cool.
5. Place lemon juice, parsley, garlic, salt, pepper in medium size mixing bowl and whisk well to combine.
6. Whisk in 4 T olive oil, then add the mushrooms.
7. Toss well to coat.
8. Let marinate at least 5 minutes.
9. Season to taste.
10. Top bread slices with arugula leaf.
11. Using slotted spoon, mound some mushroom mixture on top of arugula.
12. Using vegetable peeler, shave cheese into 1" wide strips as the top garnish.

baguette, olive oil, lemon juice, flat leaf parsley, garlic, salt, fresh ground black pepper, mushrooms, arugula, cheese

Taken from www.food.com/recipe/mushroom-arugula-toasts-with-shaved-parmesan-445572 (may not work)