Leek and Mushroom Tartines with Wilted Watercress - alive magazine

Name: Leek and Mushroom Tartines with Wilted Watercress - alive magazine
Ingredients: 1 Tbsp + 1 tsp (15 mL + 5 mL) extra-virgin olive oil, divided; 10 mushrooms, mixture of white and brown, cleaned and diced, about 2 cups (500 mL); 2 thyme sprigs; 1/4 tsp (1 mL) salt, divided; 1 Tbsp (15 mL) lemon juice; 1 leek, trimmed, quartered, and diced, about 1 1/2 cups (350 mL); 1 tsp (5 mL) honey; 1 cup (250 mL) watercress; 2 pieces of whole grain or sourdough bread; Black pepper, to taste

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Serves 2.

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Ingredients

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