Grilled Bread with Roasted Garlic & Mushroom Salad
Cook Time: 1 hour
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Description:
This delightful dish celebrates the robust flavors of wild mushrooms, especially when they are in season, enhancing the overall taste with their earthy essence. If you’re a mushroom aficionado, this grilled bread topped with a luscious roasted garlic and mushroom salad is bound to impress and satisfy your cravings. It’s the perfect appetizer or light meal that pairs beautifully with a crisp salad or a glass of your favorite white wine.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Head of garlic |
| 1/4 cup | Olive oil |
| 12 oz | Wild mushrooms |
| 3 tbsp | Fresh parsley, chopped |
| 1/2 tsp | Sea salt |
| 1/4 tsp | Fresh ground black pepper |
| 3 cups | Arugula |
| 1 tbsp | Extra virgin olive oil |
| 2 slices | Bread (your choice) |
| 2 tbsp | Balsamic vinegar |
| 1 | Optional: additional seasoning to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 478.8 |
| Total Fat | 25.6 g |
| Saturated Fat | 3.8 g |
| Cholesterol | 0 mg |
| Sodium | 744.2 mg |
| Total Carbohydrates | 52.7 g |
| Dietary Fiber | 3.7 g |
| Sugars | 4.5 g |
| Protein | 11.4 g |
Instructions
-
Roasting the Garlic:
- Begin by preheating your oven to 400°F (200°C). While the oven warms, take the head of garlic and wrap it in a piece of tin foil.
- Drizzle a little olive oil over the garlic and close the foil tightly, ensuring that it’s sealed well. Place the wrapped garlic in the oven and roast for approximately 45 minutes, or until the cloves are soft and fragrant.
-
Preparing the Mushroom Salad:
- While the garlic roasts, prepare the bread. Slice your chosen bread into half-inch thick pieces. You can either toast these slices in a toaster or grill them on a preheated grill pan until they are golden and crisp. Set them aside.
- Once the garlic is done, remove it from the oven and allow it to cool slightly. Squeeze the roasted garlic cloves out of their skins into a small bowl and mash them into a smooth paste. Set this aside for later use.
-
Sautéing the Mushrooms:
- In a large skillet, heat the remaining olive oil over high heat. Once the oil is shimmering, add the wild mushrooms. Sauté them for about 5-7 minutes, or until they are golden and tender, stirring occasionally to ensure even cooking.
- Once the mushrooms are cooked, stir in the chopped parsley, sea salt, and freshly ground black pepper. Remove the skillet from heat and drizzle in the balsamic vinegar, stirring to combine the flavors.
-
Assembling the Dish:
- On each piece of toasted bread, generously spread the mashed roasted garlic.
- Top each slice with a heaping spoonful of the sautéed mushroom mixture.
- On serving plates, create a bed of fresh arugula, placing the garlic mushroom-topped toast on top. Drizzle with extra virgin olive oil for an added touch of richness and flavor.
-
Final Touches:
- Season with additional salt and pepper to taste, if desired. Serve the dish warm, allowing the warmth of the mushrooms and garlic to meld beautifully with the crispy bread.
Conclusion
This Grilled Bread with Roasted Garlic & Mushroom Salad is not just a dish; it’s a celebration of flavors that intertwine beautifully, offering a delightful experience with every bite. Perfect for a cozy dinner or as an impressive appetizer at your next gathering, this recipe will surely become a favorite in your culinary repertoire. Enjoy the burst of earthy flavors and the delightful aroma that fills your kitchen as you prepare this exquisite meal!
