Sweet, fresh-tasting fennel is a wonderful addition to the sautéed onions, mushrooms and garlic in the topping for this 20-minute bruschetta recipe.
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.
1 starch, 1/2 fat