Best Mushroom Panzanella Recipes

MUSHROOM PANZANELLA

Mushroom Panzanella image

My variation on Italian bread salad pairs nicely with grilled or roasted meats. It offers a sensational blend of tastes and textures.-Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 cups cubed sourdough bread
6 tablespoons olive oil, divided
1 teaspoon salt, divided
1 pound sliced fresh assorted mushrooms (such as shiitake, oyster 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

Steps:

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 8-10 minutes or until golden brown. Cool to room temperature., Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake at 450° 10-12 minutes or until tender., In a large bowl, whisk vinegar, mustard, honey and remaining oil and salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.

Nutrition Facts : Calories 210 calories, Fat 13g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 506mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

MUSHROOM PANZANELLA

Mushroom Panzanella image

I found this on Napa Style and it is delicious! Don't let the long laundry list frighten you, they are a lot of steps that can be done ahead.

Provided by Manami

Categories Spinach

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 lb loaf crusty Italian bread, sliced in 3/4-inch pieces crusts removed
6 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon finely minced fresh thyme
1/2 cup finely grated parmesan cheese
salt
freshly ground coarse black pepper
kosher salt
3 whole onions, peeled
1 cup low sodium chicken broth or 1 cup water
1/4 cup olive oil
1 lb mushroom, cleaned and thickly sliced
6 tablespoons olive oil, plus more for drizzling
3 tablespoons red wine vinegar, plus more for drizzling
1/2 cup finely grated parmesan cheese, plus more for garnishing
1 tablespoon finely mince fresh thyme
2 ounces Baby Spinach or 2 ounces baby arugula
1/4 red onion, very thinly sliced
3/4 cup celery heart (sliced thinly on the diagonal, plus some more of the chopped leaves)
salt

Steps:

CROUTONS:.
Preheat oven to 300ºF.
Place the bread cubes in large bowl.
In a large skillet, heat oil and butter over moderate heat.
Add the garlic and sauté 1 minute, then add thyme.
Pour over breadcrumbs and stir immediately.
Add 1/4 cup of Parmesan cheese and toss well.
Season with salt and black pepper to taste.
Spread on baking sheet, sprinkle with the remaining cheese, and place in the oven for about 20 minutes, or until light brown.
Return them to the large bowl and set aside.
ROASTED ONION PURÉE:.
Preheat oven to 450ºF.
Layer 1/2" of kosher salt in a shallow baking pan.
Place the onions in the pan and roast, turning occasionally, until golden brown and tender, about 15-18 minutes.
Place the roasted onions and the broth into a blender and purée; set aside.
MUSHROOMS:.
In a large skillet, heat the olive oil.
Add the mushrooms and sauté until fully cooked and well browned.
TO ASSEMBLE:.
Add the mushrooms and roasted onion purée to the croutons, and toss well to coat.
Add the oil, vinegar, Parmesan and thyme.
Mix well.
Arrange the spinach or arugula, onions and celery on serving platter.
Drizzle with red wine vinegar and oil.
season with salt and pepper to taste.
Top with crouton mixture, and garnish with additional Parmesan, as desired.