Mushroom Panzanella

May 10, 2023May 10, 20230 14
Satisfy your taste buds with Mushroom Panzanella
in Salad

Prep

20 min

Cook

1 hr

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb loaf crusty Italian bread , sliced in 3/4-inch pieces crusts removed
6 tablespoons unsalted butter
3 tablespoons minced garlic
1 tablespoon finely minced fresh thyme
1/2 cup finely grated parmesan cheese
salt
freshly ground coarse black pepper
kosher salt
3 whole onions , peeled
1 cup low sodium chicken broth or 1 cup water
1/4 cup olive oil
1 lb mushroom , cleaned and thickly sliced
6 tablespoons olive oil , plus more for drizzling
3 tablespoons red wine vinegar , plus more for drizzling
1/2 cup finely grated parmesan cheese , plus more for garnishing
1 tablespoon finely mince fresh thyme
2 ounces Baby Spinach or 2 ounces baby arugula
1/4 red onion , very thinly sliced
3/4 cup celery heart ( sliced thinly on the diagonal , plus some more of the chopped leaves )
salt

Nutrision Information

Servings Per Recipe
6
Calories
490
Sugar
9g
Fat
35g
Mushroom Panzanella is a classic Italian salad that's perfect for lunch or dinner. This hearty dish is made with crisp garlic bread, meaty mushrooms, sweet roasted onions, and a tangy red wine vinaigrette. It's a great way to showcase seasonal produce and can be easily customized to suit your preferences. Plus, it's a filling and satisfying meal that's sure to impress your guests.

Instructions

1.Preheat the oven to 350 degrees F.
2.Arrange the bread slices on a baking sheet and brush them with melted butter.
3.In a small bowl, mix the garlic, thyme, parmesan, salt, and pepper, and sprinkle over the bread slices.
4.Bake for 12-15 minutes until golden brown, then set aside to cool.
5.Cut the onions into quarters, and place them in a baking dish with the chicken broth or water.
6.Drizzle with olive oil, and season with salt and pepper.
7.Roast the onions in the oven at 350 degrees F for 40-45 minutes, until they are tender and golden brown.
8.In a large skillet, heat 2 tablespoons of olive oil over high heat.
9.Add the mushrooms, and cook for 5-7 minutes until they are browned and tender.
10.In a large bowl, whisk together the red wine vinegar, remaining olive oil, parmesan cheese, and thyme.
11.Add the baby spinach or arugula, thinly sliced red onion, and celery to the bowl.
12.Toss to combine, and season with salt and pepper to taste.
13.Serve the salad alongside the roasted onions and garlic bread, garnished with extra parmesan cheese and a drizzle of red wine vinegar if desired.

PROS

Mushroom Panzanella is an easy-to-make salad that combines the rich, earthy flavor of mushrooms with crispy garlic bread and sweet roasted onions.

Plus, it’s packed with fiber, antioxidants, and other essential nutrients that are good for your health.

CONS

Some people may find the roasted onions to be too sweet, while others may not enjoy the richness of the mushrooms.

Additionally, the dish may be high in calories and carbs due to the bread and cheese.

HEALTH & BENEFITS

Mushroom Panzanella contains a variety of health benefits, including:
– Mushrooms are a good source of protein, vitamins, and minerals, and have been linked to supporting immune function, reducing inflammation, and improving cardiovascular health.
– Onions are a rich source of quercetin, a flavonoid that has antioxidant, anti-inflammatory, and anticancer properties.
– Spinach and arugula are both low in calories but high in vitamins, minerals, and antioxidants that can support bone, skin, and immune health.
– Olive oil is a healthy source of fats that can help lower cholesterol and reduce the risk of heart disease.
– Parmesan cheese is high in protein, calcium, and vitamin A, which are all essential for healthy bones and teeth.

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