Best 2 Mushroom Panzanella Recipes

Mushroom Panzanella is a delightful summer salad that combines the earthy flavors of mushrooms with the freshness of tomatoes, cucumbers, and herbs. It's a versatile dish that can be served as a light lunch, a hearty side dish, or a vegetarian main course. The salad is easy to make and can be customized to your liking. You can use any type of mushroom you like, but cremini or shiitake mushrooms work particularly well. The vegetables can also be varied depending on what's in season. For a heartier salad, add some grilled chicken or tofu. And for a vegan version, omit the cheese. No matter how you make it, Mushroom Panzanella is a delicious and satisfying dish that's perfect for any occasion. The article includes recipes for three variations of Mushroom Panzanella:

1. **Classic Mushroom Panzanella**: This recipe is a basic guide to making Mushroom Panzanella. It includes instructions for preparing the mushrooms, vegetables, and dressing.
2. **Grilled Mushroom Panzanella**: This variation adds grilled mushrooms to the salad for a smoky flavor.
3. **Vegan Mushroom Panzanella**: This recipe is a vegan version of the salad that omits the cheese.

Each recipe includes detailed instructions and a list of ingredients. With these recipes, you can easily make a delicious Mushroom Panzanella salad at home.

Here are our top 2 tried and tested recipes!

MUSHROOM PANZANELLA

Mushroom Panzanella image

My variation on Italian bread salad pairs nicely with grilled or roasted meats. It offers a sensational blend of tastes and textures.-Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

Preheat oven to 450°. In a large bowl, combine bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature., Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake at 450° 10-12 minutes or until tender., In a large bowl, whisk vinegar, mustard, honey and remaining oil and salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.

Nutrition Facts : Calories 210 calories, Fat 13g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 506mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

MUSHROOM PANZANELLA

Mushroom Panzanella image

I found this on Napa Style and it is delicious! Don't let the long laundry list frighten you, they are a lot of steps that can be done ahead.

Provided by Manami

Categories Spinach

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 20

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

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.

Nutrition Facts : Calories 955, Fat 63.1, SaturatedFat 21.1, Cholesterol 67.8, Sodium 1102, Carbohydrate 74.7, Fiber 6.4, Sugar 7.4, Protein 26.3

Tips:

Use a variety of mushrooms. This will give your panzanella a more complex flavor. Some good options include cremini, shiitake, oyster, and chanterelle mushrooms.
Roast the mushrooms before adding them to the salad. This will help to concentrate their flavor and give them a slightly smoky taste.
Use a good quality olive oil. This will help to enhance the flavor of the other ingredients in the salad.
Add some fresh herbs to the salad. This will help to brighten up the flavor. Some good options include basil, parsley, oregano, and thyme.
Serve the salad immediately. Panzanella is best when it is served fresh.

Conclusion:

Mushroom panzanella is a delicious and easy-to-make salad that is perfect for a summer meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a healthy and refreshing salad, give mushroom panzanella a try!