1-2cupssautéed mushroomscremini or portobello; using olive oil, kosher salt and pepper; depending on how much you want to use
freshly ground pepper
fresh parsley; finely chopped for garnish
Heat the olive oil in a non-stick pan over medium high heat. Add the french baguette slices and cook for 2 minutes. Flip and cook on the other side until nicely browned and crispy; another 2-3 minutes or so.
To assemble your toasts: slather on the rémoulade on the toast, top with fresh arugula, sliced tomatoes and then the sautéed mushrooms. Top with more rémoulade, and garnish with freshly ground pepper and some parsley.