Makes 3 to 6 servings or 6 half slices

The Oxford definition of “bruschetta” is “toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes,” but nowadays there are many variations. The holidays are the season for wild chanterelle mushrooms with their lovely yellow color and a texture that’s firm enough to hold up with cooking.

1 teaspoon high heat olive oil blend (equal parts EVOO and high heat oil such as Spectrum sunflower oil)
¼ pound wild mushrooms, 1½ cups chanterelles, cleaned (remove those pine needles!), trimmed and sliced; or oyster mushrooms, bottom 1 inch of stems removed, mushrooms pulled apart
1/8 teaspoon unrefined sea salt
Freshly-ground black pepper
Splash of white wine if needed
½ cup White Bean Purée
3 slices whole grain sourdough bread or your favorite wheat- and gluten-free bread, halved crosswise or on the diagonal
½ cup baby arugula, gently packed

White Bean Purée:
      Makes 1½ cups
1½ cups cooked white beans (navy or lima beans, or a 15-ounce can Eden Foods white beans), drained
1 tablespoon each high heat olive oil blend and bean broth
2 garlic cloves, peeled
1 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried thyme; or 1 teaspoon Italian Seasonings
½ teaspoon unrefined sea salt

1. Heat oil in a medium skillet. Add mushrooms, salt and pepper. Stir and cover so mushrooms sweat, about 5 minutes. Add wine only if liquid is needed. Makes 1/2 cup.

2. To prepare bean purée, blend ingredients until somewhat smooth. Place a tablespoon of bean broth in a small saucepan, then add bean purée to heat through and marry flavors.

3. Toast bread. Layer toasts with warm white bean purée, fresh arugula and warm mushrooms. Serve.