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Categories:
Italian bread olive oil mushrooms parsley salt fresh ground black pepper balsamic vinegar arugula extra-virgin olive oil garlic garlic aluminum foil oil
Viewed: 33 - Published at: 4 years agoIngredients
- 1 loaf Italian bread, coarse country style
- 1/4 cup olive oil
- 12 ounces mushrooms or 12 ounces wild mushrooms, sliced (or a mix shitake, oyster and cremi)
- 3 tablespoons parsley, fresh chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons balsamic vinegar
- 1 cup arugula, washed and dried
- 2 tablespoons extra virgin olive oil
- Roast garlic
- 2 heads garlic
- 1 can aluminum foil
- 2 teaspoons oil
Method
- Roast Garlic Place garlic on tin foil.
- Sprinkle garlic heads with oil, close foil and bake at 400 degrees for 45 minutes Mushroom Salad Cut bread into 1/2" slices.
- Toast or grill.
- Squeeze garlic out of skins and mash.
- Spread the roasted garlic on the toasted bread.
- Heat the olive oil in a pan on high.
- Add mushrooms and saute until golden and tender.
- Stir in parsley, salt and pepper.
- Take off heat and add balsamic vinegar.
- Place the arugula on serving plates, top with the toast, scatter the mushrooms over top and sprinkle with remaining olive oil.
- Season to taste and serve warm.
- Cooking time includes roasting garlic--.
