Mushroom Panzanella with Tomato Vinaigrette
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Mushroom Panzanella with Tomato Vinaigrette
Category
Salads
Ingredients
- 2 lbs assorted mushrooms, such as portobello, baby portobellos, whole mini bellas, oyster
- 4 tablespoons Fustini’s Basil Crush olive oil, divided
- Kosher salt and ground black pepper
- ½ loaf sourdough bread (about 1 pound), sliced 1-inch thick (skip for GF)
- 2 garlic cloves, divided
- 2 teaspoons Worcestershire Sauce
- 2 tablespoons Fustini’s Vinoso vinegar
- 1 medium size beefsteak tomato (about 8 oz)
- 1 bunch of arugula, trimmed if necessary
Ingredients
Directions
- Carefully toss mushrooms with 1 tablespoon olive oil. Season with salt and pepper. Brush bread with 1 tablespoon of olive oil. Sear mushrooms and bread, in a large sauté, pan turning occasionally until mushrooms are tender and browned and bread is toasted, 3 to 8 minutes for mushrooms and 1 to 2 minutes for bread. Transfer to a cutting board, rub the bread with 1 garlic clove. Cut mushrooms into pieces. Tear bread into chunks.
- Mince garlic clove into a bowl, add Worcestershire, vinegar, and the remaining 2 tablespoons of olive oil, and stir to combine. Cut ¼, inch off the top of the tomato and finely grate the cut side into the bowl just until you reach skin, discard skin. Season with salt and pepper to taste. Add torn bread, arugula, and mushrooms and toss to combine. Arrange the arugula mixture on a platter. Top remaining vinaigrette.
Recipe Note
A delicious salad topped with sliced roasted or grilled chicken or salmon.