Grilled Bread with Roasted Garlic & Mushroom Salad
photo by DailyInspiration
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 loaf Italian bread, coarse country style
- 1⁄4 cup olive oil
- 12 ounces mushrooms or 12 ounces wild mushrooms, sliced (or a mix shitake, oyster and cremi)
- 3 tablespoons parsley, fresh chopped
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 tablespoons balsamic vinegar
- 1 cup arugula, washed and dried
- 2 tablespoons extra virgin olive oil
-
Roast garlic
- 2 heads garlic
- 1 can aluminum foil
- 2 teaspoons oil
directions
- Roast Garlic Place garlic on tin foil.
- Sprinkle garlic heads with oil, close foil and bake at 400 degrees for 45 minutes Mushroom Salad Cut bread into 1/2" slices.
- Toast or grill.
- Squeeze garlic out of skins and mash.
- Spread the roasted garlic on the toasted bread.
- Heat the olive oil in a pan on high.
- Add mushrooms and saute until golden and tender.
- Stir in parsley, salt and pepper.
- Take off heat and add balsamic vinegar.
- Place the arugula on serving plates, top with the toast, scatter the mushrooms over top and sprinkle with remaining olive oil.
- Season to taste and serve warm.
- Cooking time includes roasting garlic--.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
this is just so delicious! I omited the roasting of the garlic, I keep roasted garlic pate in my freezer, also I omitted the fresh parsley as I did not have any, I plan on growing my own soon and I do not want to purchase anymore, this salad dish has tons of flavor which is what my family loves, thanks for sharing BK!
-
OMgoodness, this bread is absolutely delicious. If you are a fan of roasted garlic and mushrooms, you will love this. We did not use the arugula -- just grilled the bread and slathered it with lots of roasted garlic and then smothered the bread with mushrooms. This recipe is going into my Best of 2015 file -- will be making this recipe again and again.
see 2 more reviews
Tweaks
-
Fabulous!! Loved by all. We actually ended up eating it just like lazyme, stacked on top of the bread and it was quite yummy! I know we'll be making this often. I did add one thing - before grilling the bread on the George Foreman, I brushed it lightly with fat free Italian Dressing. I just didn't like the idea of grilling it dry. I also used green leaf instead of arugula, we just can't get it here very often. Thanks for a keeper!!!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.