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Summer Mushroom Panzanella

Panzanella is a Tuscan salad usually made with bread and tomatoes. This recipe replaced the tomatoes with various mushrooms which really gave the Rib Eye steak a dose of umami which balanced the dining experience. This recipe for Summer Mushroom Panzanella pairs perfectly with the Rib Eye Steak with Miso Red Wine Marinade recipe I posted earlier.

Summer Mushroom Panzanella
Rib Eye Steak with Summer Mushroom Panzanella

Summer Mushroom Panzanella

The side dish served with the Rib Eye Steak with Miso-Red Wine Marinade.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 1.5 pounds mixed mushrooms such as button and shiitake, cleaned with stems removed
  • 1 pound mixed mushrooms such as eryngi (trumpet), enoki or honshimeji
  • 1 clove garlic minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons roughly chopped flat-leaf parsley
  • 2 tablespoons roughly chopped celery leaves endive may be substituted
  • 1/4 cup microgreens
  • 1 cup freshly grated Parmigiano-Reggiano
  • 2 cups garlic croutons
  • Olive oil
  • Salt and pepper


  • Preheat the oven to 450° F.
  • In a large bowl, toss the mushrooms with olive oil and season with salt.
  • Place the mushrooms in a roasting pan and cook in the oven until the mushrooms are caramelized, around 20 minutes.
  • In a large mixing bowl, toss the roasted mushrooms with the garlic, lemon juice, parsley, celery leaves, microgreens, cheese and croutons.
  • Add oil and season with salt and pepper to taste.
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