Mushroom Panzanella

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 croutons:.
• 2 preheat oven to 300ºf.
• 3 place the bread cubes in large bowl.
• 4 in a large skillet, heat oil and butter over moderate heat.
• 5 add the garlic and sauté 1 minute, then add thyme.
• 6 pour over breadcrumbs and stir immediately.
• 7 add 1/4 cup of parmesan cheese and toss well.
• 8 season with salt and black pepper to taste.
• 9 spread on baking sheet, sprinkle with the remaining cheese, and place in the oven for about 20 minutes, or until light brown.
• 10 return them to the large bowl and set aside.
• 11 roasted onion purée:.
• 12 preheat oven to 450ºf.
• 13 layer 1/2" of kosher salt in a shallow baking pan.
• 14 place the onions in the pan and roast, turning occasionally, until golden brown and tender, about 15-18 minutes.
• 15 place the roasted onions and the broth into a blender and purée; set aside.
• 16 mushrooms:.
• 17 in a large skillet, heat the olive oil.
• 18 add the mushrooms and sauté until fully cooked and well browned.
• 19 to assemble:.
• 20 add the mushrooms and roasted onion purée to the croutons, and toss well to coat.
• 21 add the oil, vinegar, parmesan and thyme.
• 22 mix well.
• 23 arrange the spinach or arugula, onions and celery on serving platter.
• 24 drizzle with red wine vinegar and oil.
• 25 season with salt and pepper to taste.
• 26 top with crouton mixture, and garnish with additional parmesan, as desired.