Grilled Bread with Roasted Garlic & Mushroom Salad

"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."
 
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photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
photo by katia photo by katia
photo by MarraMamba photo by MarraMamba
photo by jonesies photo by jonesies
photo by jonesies photo by jonesies
Ready In:
1hr 10mins
Ingredients:
12
Serves:
4
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ingredients

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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

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Reviews

  1. Kittencalrecipezazz
    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!
     
  2. DailyInspiration
    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.
     
  3. CookingONTheSide
    This is wonderful! This has such great flavor with ingredients I really enjoy. Yummy! Made for ZWT4 for the Tastebud Tickling Travellers.
     
  4. katia
    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!
     
  5. MarraMamba
    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.
     
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Tweaks

  1. MarraMamba
    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.
     
  2. jonesies
    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.
 
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