Leek and Mushroom Tartines with Wilted Watercress

Servings

1 tsp Tbsp + 1 extra-virgin olive oil divided, 15 mL + 5 mL
10 cups mushrooms mixture of white and brown, cleaned and diced, about 2(500 mL)
2 thyme sprigs
1/4 tsp salt divided, 1 mL
1 Tbsp lemon juice 15 mL
1 cups leek trimmed, quartered, and diced, about 1 1/2(350 mL)
1 tsp honey 5 mL
1 cup watercress 250 mL
2 pieces of whole grain or sourdough bread
black pepper to taste

In large skillet on high, heat 1 Tbsp (15 mL) olive oil. When oil is hot, add mushrooms and thyme sprigs and cook for about 5 minutes, shaking pan from time to time to toss, but otherwise keeping movement to a minimum. Once mushrooms are browned, add a pinch of salt and lemon juice, stir through, and tip out onto plate to rest.
Reduce heat to medium and, in the same pan, add remaining 1 tsp (5 mL) olive oil, leeks, and remaining salt. Cook leeks, being careful not to brown, for about 5 minutes, or until just soft. Tip mushrooms and thyme sprigs back into the pan, add honey, and combine with leeks. Remove pan from heat.
Toast 2 pieces of bread. When ready, add watercress to still-warm leek and mushroom mixture and mix through, just wilting watercress. Spoon onto toasted and plated bread and season with black pepper.

Each serving contains: 238 calories; 7 g protein; 11 g total fat (1 g sat. fat); 29 g total carbohydrates (6 g sugars, 5 g fibre); 495 mg sodium