By Baby Kato on April 17, 2004
Photo by katia
Photo by katia
"Use wild mushrooms if available, they give a more intense flavour to this dish. If you are a mushroom fan this is the dish for you."
Serving Size: 1 (233 g)
Servings Per Recipe: 4
"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!"
"This is wonderful! This has such great flavor with ingredients I really enjoy. Yummy! Made for ZWT4 for the Tastebud Tickling Travellers."
"I loved it! I made it as a salad and I enjoyed so much. Arugula and mushrooms are my favorites so its balsamic. I made it as it said but next time I'll cut the bread as croutons.. Thanks so much for sharing!"
"Superb! I made this as part of a menu #8077 and it was my appetizer as i waited for the shrimp to marinate. Really good. I subbed cilantro for parsley because my parsley had turned off, but i think it was a great substitutions."
"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!!!"
"Very good bread. What's not to like about bread, roasted garlic, and mushrooms! I couldn't find arugula, so we used romaine. Our only problem was that they were hard to eat as a salad - the bread was more difficult to cut. So we added the lettuce on top and ate them as more of a bruschetta. Next time, I would cut the bread into cubes. Thanks BK."