Melt 2 tablespoons (28 g) of the butter and the olive oil in a large pan, then add the sliced mushrooms and garlic, and cook for about 3 minutes, or until softened. 

Add the white wine and 3 tablespoons (12 g) of the parsley to the mushrooms and stir to combine. Continue cooking the mushrooms until most of the liquid has evaporated, about 10 minutes. With 4 minutes left, add the rainbow chard and the remaining 1 tablespoon (14 g) butter.

Turn the broiler on high, spread the bread slices on a baking sheet and toast until golden brown, 3-5 minutes, depending on the strength of your broiler, then drizzle with olive oil.

Recipe posted with permission from Great Meals with Greens and Grains, by Megan Wolf