Mushroom Panzanella Food

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

TUSCAN PANZANELLA

Steps:

• Preheat grill to medium-high. (Alternatively, heat a grill pan over mediumhigh heat until hot.) Using 3 tablespoons of oil, brush bread slices on both sides.
• Grill bread slices, turning once, until toasted on both sides, about 5 minutes total. Rub both sides with halved garlic. Tear into bite-size pieces.
• Toss bread, tomatoes, onion, bocconcini, and sliced basil in a serving bowl.
• Whisk together vinegar and minced garlic in a small bowl. Whisking constantly, pour in remaining 6 tablespoons oil in a slow, steady stream, and whisk until emulsified. Pour over salad. Season with salt and pepper. Let stand at room temperature, tossing occasionally, 1 hour. Garnish with whole basil leaves.

MUSHROOM PANZANELLA

Steps:

• 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.

PANZANELLA

Steps:

• For the croutons: Preheat the oven to 275 degrees F.
• Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.
• For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.
• For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.