Mushroom Panzanella
My fresh take on classic Italian bread salad pairs well with any main dish.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 203
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 203
4 cups cubed sourdough bread
6 tablespoons olive oils, divided
1 teaspoon salt, divided
1 pound sliced fresh assorted mushrooms (such as shiitake, oysters and cremini)
1 garlic clove, minced
2 tablespoons balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon honey
4 cups fresh arugula
1 cup grape tomatoes, halved
2 tablespoons pine nuts, toasted
2 tablespoons golden raisins
2 ounces fresh goat cheese, crumbled
Directions:
Preheat oven to 450°. In a large bowl, combine bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake until golden brown, 8-10 minutes. Cool to room temperature.
Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake until tender, 10-12 minutes.
In another large bowl, whisk vinegar, mustard, honey, and remaining 2 tablespoons oil and 1/2 teaspoon salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.
Source: tasteofhome.com
Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake until tender, 10-12 minutes.
In another large bowl, whisk vinegar, mustard, honey, and remaining 2 tablespoons oil and 1/2 teaspoon salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
