Ingredients

• 2 garlic (cloves crushed)
• 2 portabella mushrooms
• 1 arugula leaves (fresh)
• 1 adapted from napa valley kitchens recipe bookle
• 60 gr chevre
• 30 ml olive oil
• 18 gr garlic mayo (roasted)
• 4 slices crusty rustic style bread (thick)
• 2 slices onion (thick red)