Sautéed Mushroom Toasties with Garlicky Arugula

Bring a pan to medium-high heat, then add and warm up your extra virgin olive oil. Add the minced garlic and stir for approximately 1 minute, as it burns quite easily. Throw the greens (arugula, Swiss chard, or spinach) and mushrooms in, stir, and season with sea salt and pepper to taste. Allow them to sauté and soften for about 3-5 minutes. Add a splash of balsamic vinegar, and scrape every bit off the pan. Brush your sourdough bread (toasted or soft) with a bit of garlic ghee, then add the sautéed mushroom and greens mixture on top. If you like cheese, this pairs well with feta, gouda, goat manchego, or applewood smoked cheddar! If you choose to add cheese, make it the final step: after adding cheese, insert the toasties into the oven at 350°F (175°C) on a baking sheet with grated cheese on top for approximately 3-5 minutes, until melted and bubbly.