Wild Mushroom and Pecan Panzanella

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

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.

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.

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade