This hearty rustic bread and mushroom salad is a perfect example of simple Italian-inspired cooking. It combines the comforting crunch of toasted country bread with the deep, earthy flavors of button and shiitake mushrooms. The dish is brought together with a vibrant dressing of extra-virgin olive oil, fresh lemon juice, and fragrant parsley. Sharp shavings of Pecorino Romano cheese add a salty, savory kick that balances the richness of the oil. It’s an ideal starter for a dinner party or a light, satisfying meal on its own. The texture contrasts between the crispy bread and the tender mushrooms make every bite interesting. Prepare it quickly using ingredients you likely have on hand, and serve it warm for the best flavor experience.
Rustic Bread & Mushroom Salad
Description
This hearty rustic bread and mushroom salad is a perfect example of simple Italian-inspired cooking. It combines the comforting crunch of toasted country bread with the deep, earthy flavors of button and shiitake mushrooms. The dish is brought together with a vibrant dressing of extra-virgin olive oil, fresh lemon juice, and fragrant parsley. Sharp shavings of Pecorino Romano cheese add a salty, savory kick that balances the richness of the oil. It&# 226;ÂÂs an ideal starter for a dinner party or a light, satisfying meal on its own. The texture contrasts between the crispy bread and the tender mushrooms make every bite interesting. Prepare it quickly using ingredients you likely have on hand, and serve it warm for the best flavor experience.Ingredients
Directions
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Preheat the broiler. Toast the slices of country bread under the broiler until they are light golden brown on both sides.
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While the bread is still warm, rub the cut sides of the peeled and halved garlic clove firmly over the surface of the toasted bread.
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Cut the garlic-rubbed bread into bite-sized cubes.
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Place the bread cubes in a large shallow serving platter and drizzle lightly with a small amount of the olive oil to keep them moist.
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Wipe the button and shiitake mushrooms clean with damp paper towels. Trim the tough ends off the stems.
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Thinly slice the mushrooms and place them in a large mixing bowl.
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Using a vegetable peeler or sharp knife, shave the Pecorino Romano cheese into thin strips and add them to the bowl with the mushrooms.
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Add the remaining olive oil, lemon juice, chopped parsley, salt, and pepper to the bowl.
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Toss the mixture gently until the mushrooms are evenly coated and begin to soften slightly from the warmth and acid.
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Transfer the mushroom and cheese mixture to the platter with the bread cubes.
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Toss everything together gently to combine the flavors.
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Serve the salad immediately while the bread is still crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 593.1kcal
- % Daily Value *
- Total Fat 35.5g55%
- Saturated Fat 13.2g66%
- Cholesterol 43.5mg15%
- Sodium 656.8mg28%
- Total Carbohydrate 54.1g19%
- Dietary Fiber 3.8g16%
- Sugars 8.0g
- Protein 15.3g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a rustic country bread with a sturdy crust that can hold up to the moisture without becoming soggy too quickly.
If Pecorino Romano is unavailable, Parmigiano-Reggiano is a suitable substitute, though it will be slightly less salty and sharp.
You can vary the mushroom types by adding cremini or oyster mushrooms for different textures and flavors.
This dish is best served immediately after tossing, as the bread will absorb the dressing and soften over time.
