Nutrition per serving may change if servings are adjusted.
1 tablespoon butter
1 small fennel bulb, thinly sliced
¼ medium sweet onion, chopped
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
2 tablespoons white wine or 1½ tablespoons reduced-sodium chicken broth plus 1½ teaspoons white wine vinegar
1 cup arugula
1 tablespoon reduced-sodium soy sauce
12 ounces whole-wheat baguette-style French bread, cut into 24 thin slices, toasted
Chopped fennel fronds (optional)
In a large skillet, heat butter over medium heat. Add fennel and onion. Cook and stir about 5 minutes or until vegetables just begin to soften. Add mushrooms and garlic. Cook and stir for 3 to 5 minutes more or until vegetables are crisp-tender. Remove from heat. Carefully add wine to skillet. Return to heat. Cook and stir until nearly all of the liquid has evaporated, making sure to scrape up any browned bits from the bottom of the pan.
Remove pan from heat. Stir in arugula and soy sauce. Spoon about 1 tablespoon mushroom mixture over each toasted baguette slice. If desired, garnish with fennel fronds.