Mushroom Panzanella

Recipe by Manami
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • CROUTONS:
  • Preheat oven to 300ºF.
  • Place the bread cubes in large bowl.
  • In a large skillet, heat oil and butter over moderate heat.
  • Add the garlic and sauté 1 minute, then add thyme.
  • Pour over breadcrumbs and stir immediately.
  • Add 1/4 cup of Parmesan cheese and toss well.
  • Season with salt and black pepper to taste.
  • Spread on baking sheet, sprinkle with the remaining cheese, and place in the oven for about 20 minutes, or until light brown.
  • Return them to the large bowl and set aside.
  • ROASTED ONION PURÉE:
  • Preheat oven to 450ºF.
  • Layer 1/2" of kosher salt in a shallow baking pan.
  • Place the onions in the pan and roast, turning occasionally, until golden brown and tender, about 15-18 minutes.
  • Place the roasted onions and the broth into a blender and purée; set aside.
  • MUSHROOMS:
  • In a large skillet, heat the olive oil.
  • Add the mushrooms and sauté until fully cooked and well browned.
  • TO ASSEMBLE:
  • Add the mushrooms and roasted onion purée to the croutons, and toss well to coat.
  • Add the oil, vinegar, Parmesan and thyme.
  • Mix well.
  • Arrange the spinach or arugula, onions and celery on serving platter.
  • Drizzle with red wine vinegar and oil.
  • season with salt and pepper to taste.
  • Top with crouton mixture, and garnish with additional Parmesan, as desired.