Wild Mushroom and Tomato Panzanella Recipe

Name: Wild Mushroom and Tomato Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons minced garlic; 1 tablespoon thyme leaves, finely chopped; 6 cups diced crustless day-old peasant bread (3/4 inch); 2 tablespoons freshly grated Parmigiano-Reggiano cheese; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 1/2 cup minced shallots; 1 teaspoon thyme leaves, finely chopped; 1/2 pound shiitake mushrooms, stemmed and quartered; Salt and freshly ground pepper; 1 1/2 cups tomato sauce, preferably homemade; 3 medium tomatoes, diced; 1/4 cup chopped basil; 2 tablespoons minced red onion; 1 teaspoon red wine vinegar; 1 cup baby greens; 1 cup cherry tomatoes, sliced lengthwise; 1/4 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

4 tablespoons unsalted butter
2 tablespoons minced garlic
1 tablespoon thyme leaves, finely chopped
6 cups diced crustless day-old peasant bread (3/4 inch)
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1/2 cup minced shallots
1 teaspoon thyme leaves, finely chopped
1/2 pound shiitake mushrooms, stemmed and quartered
Salt and freshly ground pepper
1 1/2 cups tomato sauce, preferably homemade
3 medium tomatoes, diced
1/4 cup chopped basil
2 tablespoons minced red onion
1 teaspoon red wine vinegar
1 cup baby greens
1 cup cherry tomatoes, sliced lengthwise
1/4 cup freshly grated Parmigiano-Reggiano cheese

1
Preheat the oven to 375.
2
In a large skillet, melt the butter over moderate heat until lightly browned.
3
Add the minced garlic and cook until golden and fragrant.
4
Stir in the chopped thyme, diced bread and Parmigiano-Reggiano cheese.
5
Season with salt and pepper.
6
Spread the croutons on a large baking sheet and toast in the oven for about 10 minutes, stirring occasionally, until crisp.
7
In a large skillet, heat 2 tablespoons of the olive oil over moderate heat until just smoking.
8
Add the shallots and thyme and cook, stirring, until the shallots begin to brown, about 5 minutes.
9
Add the shiitakes and cook until tender and golden brown around the edges, about 5 minutes.
10
Season the shiitakes with salt and pepper.
11
In a large bowl, mix the croutons with the tomato sauce, diced tomatoes, basil, red onion, red wine vinegar, the cooked shiitakes and the remaining 2 tablespoons of olive oil.
12
Season with salt and pepper.
13
Mound the panzanella on plates and garnish with the baby greens, cherry tomatoes and the Parmigiano-Reggiano.

656

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 19 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 tablespoons minced garlic, 1 tablespoon thyme leaves, finely chopped, 6 cups diced crustless day-old peasant bread (3/4 inch), and more.

Yes, Wild Mushroom and Tomato 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.

Wild Mushroom and Tomato Panzanella

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