Mushroom panzanella salad

Mushroom panzanella salad
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

We’ve given the traditional Tuscan panzanella a winter makeover with mushrooms. The warm salad recipe is ideal for lunch or a light dinner.

Nutrition: per serving

Calories
368kcals
Fat
22.1g (6.7g saturated)
Protein
13.7g
Carbohydrates
27g (3.7g sugars)
Fibre
4.4g
Salt
1g
Calories
368kcals
Fat
22.1g (6.7g saturated)
Protein
13.7g
Carbohydrates
27g (3.7g sugars)
Fibre
4.4g
Salt
1g

Ingredients

  • 4 tbsp olive oil, plus extra
  • 200g good quality bread
  • 2 garlic cloves
  • 1 red onion
  • 650g mixed mushrooms
  • 2 tbsp sherry vinegar
  • 50ml white wine
  • 150g rocket
  • Squeeze lemon juice
  • 125g buffalo mozzarella

Method

  1. Heat 2 tbsp olive oil in a large frying pan, tear the bread into chunks, then gently fry for 3-4 minutes, stirring, until toasted. Drain on kitchen paper and season with salt.
  2. Slice the garlic and onion. Heat 1 tbsp oil in the frying pan, fry the garlic and onion for 10 minutes or until soft, then remove from the pan. 3. Add the remaining oil to the pan and turn the heat to high. Slice the mushrooms, then fry in batches for 3-4 minutes until lightly golden (see tip).
  3. Return the onion/garlic to the pan, add the vinegar and wine and some seasoning, then simmer for 3-4 minutes.
  4. Dress the rocket with the lemon juice and a drizzle of olive oil. Tear the mozzarella into chunks, then combine all the ingredients (include any juices in the pan) on a platter.

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