Mushroom Panzanella Recipe
Mushroom Panzanella Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: 36 Ways to Love Toast
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min.

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

Directions

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. Yield: 8 servings.
Originally published as Mushroom Panzanella in Country Woman April/May 2011, p39

Nutritional Facts

1 cup: 210 calories, 13g fat (2g saturated fat), 5mg cholesterol, 506mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

  • 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 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.
  2. 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.
  3. 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. Yield: 8 servings.
Originally published as Mushroom Panzanella in Country Woman April/May 2011, p39

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