Deglaze the pan with white wine and continue to cook until absorbed. Once finished, fold-in the fresh arugula. It will wilt quickly. Season with salt, to taste.
While the mushrooms are finishing up, toast the sourdough slices and add the cottage cheese to a food processor. Blend for 1 minute, or until smooth.
To assemble, place the toasted slices on a plate and top each one with half of the whipped cottage cheese, then half the mushroom mixture, and sprinkle with Italian parsley for garnish. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/golden-caramelized-mushroom-toast-with-arugula/