Mushroom Panzanella
Mushroom Panzanella: A Hearty Summer Salad
Mushroom Panzanella is a fantastic way to use up stale bread. It’s a hearty salad packed with flavor, perfect for a light lunch or a side dish. Let’s get cooking! Ingredients:
Stale bread, cubed
Mixed mushrooms, slicedRed onion, finely choppedFresh basil, choppedOlive oilBalsamic vinegarDijon mustardHoneySalt and pepper Instructions:
Get that bread crispy:1. Preheat your oven to 375°F (190°C).
2. Toss bread cubes with a drizzle of olive oil and a pinch of salt.
3. Spread the bread cubes on a baking sheet and bake until golden brown and crispy.
Cook those mushrooms: 1. While the bread is baking, heat some olive oil in a large skillet.
2. Add sliced mushrooms and cook until tender and golden brown.
3. Season with salt and pepper.
Make the dressing:1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
Assemble the salad:1. In a large bowl, combine the crispy bread, cooked mushrooms, red onion, and basil.
2. Pour the dressing over the salad and toss to coat.
3. Taste and adjust seasonings as needed.
Serve immediately and enjoy this delicious and easy-to-make Mushroom Panzanella! Tips:
Use your favorite type of bread for the croutons.Feel free to add other vegetables to the salad, such as tomatoes or cucumbers.For a richer flavor, try grilling the bread instead of baking it. There you have it! A simple and satisfying Mushroom Panzanella recipe. Let me know if you’d like to try another recipe.
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