Mushroom panzanella salad


Mushroom panzanella salad

PREP TIME 5 Minutes

COOK TIME 10 Minutes


  • Olive oil 4 Tablespoons
  • Bread 200 Grams
  • Garlic cloves 2 Nos
  • Red onion 1 Nos
  • Mixed mushrooms 650 Grams
  • Sherry vinegar 2 Tablespoons
  • White wine 50 Milliliters
  • Rocket 150 Grams
  • Buffalo mozzarella 125 Grams
  • Squeeze lemon juice -
  • 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.
  • 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. 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.
  • Return the onion/garlic to the pan, add the vinegar and wine and some seasoning, then simmer for 3-4 minutes.
  • 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.