Mushroom Panzanella Recipe
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Servings: 8 servings.
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
