Mushroom Panzanella Recipe

Name: Mushroom Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450u00b0. In a large bowl, combine bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased
2
. Bake 8-10 minutes or until golden brown. Cool to room temperature.
3
Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased
4
. Bake at 450u00b0 10-12 minutes or until tender.
5
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.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Mushroom Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Panzanella

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