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1
Preheat the oven to 400F.
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2
Rub the garlic firmly on both sides of each slice of bread and then break the bread apart into large, rough croutons to make about 25 total.
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3
Lay them on a small baking sheet, drizzle with 1 tablespoon of the oil, toss, and toast in the oven for about 5 minutes, until golden brown but still slightly chewy in the middle.
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4
Set aside.
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5
Have ready two large, heavy baking sheets.
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6
In a medium bowl, toss the shiitakes with 1 tablespoon of the oil, a big pinch of salt, and a grind or two of pepper.
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7
Spread them in one layer over half of one of the baking sheets.
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8
Repeat the procedure in the same bowl with the oyster mushrooms, arranging them next to the shiitakes, and then the buttons, putting them on the second baking sheet.
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9
Season and toss the shallots with the 2 teaspoons oil and salt and pepper, and arrange them alongside the button mushrooms.
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10
Roast for about 10 minutes, rotating the pans once during cooking, until the mushrooms are tender and the edges are golden brown.
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11
The buttons and shallots will probably take a few minutes longer than the rest.
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12
While the mushrooms and shallots are cooking, toss the frisee, parsley, and chives in a large serving bowl with the sherry vinegar, lemon juice, the remaining 1 tablespoon olive oil, and salt and pepper to taste.
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13
When all the mushrooms and the shallots are done, add to the salad along with the croutons.
