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Author Notes: You can remove the crusts from the bread for a more traditional panzanella but they provide a nice, contrasting texture.
—Gourmet Recipes for One
- 1 cup day-old ciabatta or sourdough bread, cut into cubes
- 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1/2 medium shallot, thinly sliced
- Salt, to taste
- Freshly ground black pepper
- 1 clove garlic, finely minced
- 1 cup portobello mushrooms, diced
- 1 teaspoon fresh thyme
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1-2 ounces crumbled goat cheese
- Preheat oven to 425°F. Place bread cubes on a baking sheet and bake for 5-10 minutes, turning occasionally, until golden brown on all sides. Transfer to a medium bowl and allow to cool.
- In a medium sauté pan, heat 1 tablespoon olive oil and butter over medium heat. Add shallot and cook for 2-3 minutes until softened. Season with salt and pepper. Add garlic and cook another 1-2 minutes. Add mushrooms and cook for about 5 minutes, until softened. Add thyme and parsley and stir to combine. Add to bread and toss together. Add remaining olive oil and red wine vinegar toss to combine.
- Let stand at room temperature for 5-10 minutes to allow flavors to blend together. Top with goat cheese just before serving.
- This recipe was entered in the contest for Your Best Mushrooms
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