Home >Recipes >Mushroom Panzanella

Serves: 4

For the Croutons:
1 lb loaf of sweet, crusty Italian, crusts removed, cut into in 3/4 inch cubes (about 8 cups)
6 tablespoons extra-virgin olive oil
3 ounces (6 tablespoons) unsalted butter
3 tablespoons minced garlic
1 tablespoon finely minced fresh thyme
1/2 cup finely grated Parmesan cheese
Gray salt and freshly ground black pepper

To assemble:
6 tablespoons olive oil, plus more for drizzling
3 tablespoons red wine vinegar, more for drizzling
1/2 cup finely grated Parmesan cheese, plus more for garnishing
1 tablespoon finely minced fresh thyme
2 ounces baby arugula or spinach
1/4 red onion, very thinly sliced,
3/4 cup heart of celery sliced thinly on the diagonal, plus some of the chopped leaves
Gray salt

For the roasted onion puree:
Kosher salt
3 whole yellow onions, peeled
1 cup chicken broth or water

For the mushrooms:
1/4 cup olive oil
1 pound wild mushrooms, cleaned and thickly sliced-(about 8 cups)

For the croutons: Preheat the oven to 300°F. Place the bread cubes in a large bowl. In a large skillet, heat oil and butter over moderate heat. Add the garlic and sauti about 1 minute, then add the thyme. Pour over the breadcrumbs and stir immediately. Add 1/4 cup Parmesan cheese and toss well. Season with salt and 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.

For the roasted onion puree: Preheat oven to 450°F. Layer 1/2-inch 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 purie. Set aside.

For the mushrooms: In a large skillet, heat the olive oil. Add the mushrooms and saute 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 arugula, onions, and celery on a serving platter. Drizzle with red wine vinegar and oil. Season with salt to taste. Top with the crouton mixture, and garnish with additional Parmesan as desired.