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Love to eat but no wheat
Bruschette with chanterelles and arugula
Mushrooms and arugula on toast.
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Ingredients
Directions
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Heat a frying pan without oil or butter and roast the hazelnuts in 3 min. On medium heat until golden brown. Let cool on a plate.
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Finely chop the hazelnuts and mix half with the butter.
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Heat the hazelnut butter in the same frying pan and fry the Cantharellus cibarius for 2 minutes on a high heat. Season with pepper.
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Cover the toast with the arugula and spread the Cantharellus cibarius over it. Garnish with the rest of the hazelnuts.
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Nutrition
100Calories
Sodium3% DV70mg
Fat11% DV7g
Protein4% DV2g
Carbs2% DV7g
Fiber4% DV1g
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