Mushroom Panzanella

Recipe courtesy of the Mushroom Council and mushroominfo.com
2010 Taste of Home Every Day Every Way Recipe Contest Winner
Jennifer Beckman, Falls Church, VA

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Yield: 8 servings

Preparation Time: 35 minutes

Cooking Time: 20 minutes

Ingredients

4 cups cubed sourdough bread

6 tablespoons olive oil, divided

1 teaspoon salt, divided

1 pound sliced fresh assorted mushrooms (such as shiitake, oyster and cremini)

1 garlic clove, minced

2 tablespoons balsamic vinegar

1 tablespoon stone-ground mustard

1 teaspoon honey

4 cups fresh arugula

1 cup grape tomatoes, halved

2 tablespoons pine nuts, toasted

2 tablespoons golden raisins

2 ounces fresh goat cheese, crumbled

Directions

In a large bowl, combine the bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Cool to room temperature.

Combine the mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake at 450° for 10-12 minutes or until tender.

In a large bowl, whisk the vinegar, mustard, honey and remaining oil and salt. Add the arugula, tomatoes, pine nuts, raisins, bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.

NUTRITION FACTS per serving

Tags: Taste of Home