Wild Mushroom and Pecan Panzanella

November 19, 2021

Wild Mushroom and Pecan Panzanella

1 loaf whole wheat rustic bread (Batard, Pain Au Levain, etc)
1 cup shiitakes, chopped
1 cup hen of the woods mushrooms
1 cup oyster mushrooms
1 cup cremini mushrooms
Matsutakes, raw (optional)
1 tsp salt
1 tsp black pepper
1 shallot finely chopped
1/4 cup pecans, finely chopped
parsley
chives
oregano

Croutons:
  1. Preheat oven to 350F
  2. Cut bread into small cubes, about 1/2 inch until you have about 6 cups 
  3. Melt butter in microwave and toss with bread cubes salt
  4. Place on baking sheet with parchment paper or aluminum foil and bake for 15 minutes or until cooked
  5. Separately, on a small pan, toast the pecans with oil until lightly browned and fragrant
Mushrooms:
  1. In a large pan, add oil and cook mushrooms on high heat.
  2. Cook in batches; there should be space between the shiitake, oyster, hen of the woods, and cremini to allow them to lightly caramelize.
  3. Remove and allow to cool.
  4. Sweat out the shallots, remove, and add with the mushrooms.
Finishing:
  1. In a large bowl combine the mushrooms, shallots, vinaigrette, pecans, croutons, vinegar, and salt, to taste.
  2. Before serving, finely chop the parsley, chives and oregano; until you have roughly 1 tbsp of each.
  3. Toss in along with the panzanella.
  4. Finally--and this is optional--peel the outermost layer of the matsutake mushrooms, and slice thinly on a mandolin. Use to garnish the panzanella.
  5. Serve at room temperature.

 

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