Fall
TRUFFLE MUSHROOM PANZANELLA
- Serves 2
Author Notes
A little variation on the traditional panzanella salad. Using kale, toasted bread, mushroom, cauliflower and truffle cream! This is actually quite a rich and luxurious salad, perfect for a dinner party, nice lunch or weeknight dinner. You’ll notice I steam fried the cauliflower instead of roasting this time. I love roasted cauliflower but thought a bit more bite would be a nice contrast to the mushrooms in this recipe. You can use pretty much any mushrooms for this. I used my GC white mushrooms and some oyster mushrooms I had already in the fridge.
—Kali
What You'll Need
Ingredients
- Salad
-
550 grams
mixed mushrooms
-
4 tablespoons
coconut oil, melted
-
1 teaspoon
picked thyme
-
1
clove garlic, grated
-
1 tablespoon
white balsamic
-
60 grams
bread
-
100 grams
kale, washed
-
1 tablespoon
extra virgin olive oil
-
2
shallots
-
150g grams
cauliflower
-
juice
1/2 lemon
-
25 grams
sunflower seeds, toasted
-
salt & pepper to taste
- Truffle aioli
-
100 grams
cashews, soaked for minimum 4 hours
-
1 tablespoon
white truffle oil
-
1 teaspoon
dijon mustard
-
1 tablespoon
apple cider vinegar
-
juice
of 1 lemon
-
1
clove garlic
-
50 milliliters
filtered water
-
pinch
white pepper
-
salt
to taste
Directions
- Heat the oven to 200 celsius. Tear or cut mushrooms into even sized pieces, mix with 1 tbsp coconut oil, a pinch of salt, black pepper & thyme. Spread out on a baking tray lined with parchment paper and roast for 25 minutes.
- While the mushrooms are roasting prepare the rest of your ingredients. Tear your bread, mix with a tsp coconut oil, spread on a lined baking tray lined and toast for about 10 minutes until they start to become crispy and become golden. Once ready set aside.
- Make the cashew cream, blend all ingredients in high speed blender until smooth- about 2 minutes. Taste for seasoning and transfer to a jar or serving dish, this will make more than you need for the salad but it keeps well and is a great condiment to have in the fridge!
- Finely chop the kale and massage with a tablespoon of olive oil and the juice of half and a lemon.
- Peel and slice your shallots and cut your cauliflower into bite size pieces. Heat a small frying pan, add 2 tbsp coconut oil. Add the shallots and cook for about 3-5 minutes until they become crispy but careful they don’t burn. Transfer to a plate lined with kitchen roll. In the same pan add your cauliflower and a splash of water. Cook for about 10 minutes, you want the cauliflower to begin to golden on the outside and soften slightly but remain crunchy. You may need to add a splash more of the coconut oil and water if the pan becomes too dry. Transfer the shallots, cauliflower and bread to the bowl with your kale, season and mix.
- Once the mushrooms are ready, remove from the oven transfer to a bowl and mix with 1 clove grated garlic and your white balsamic, then transfer to mix through with your kale.
- To serve take a tablespoon of the truffle cream and smudge across your serving plate. Top with salad and a sprinkle of sunflower seeds.
See what other Food52ers are saying.