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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
Prep time
Cook time
Total time
The side dish served with the Rib Eye Steak with Miso-Red Wine Marinade.
Serves: 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)
  • ¼ cup microgreens
  • 1 cup freshly grated Parmigiano-Reggiano
  • 2 cups garlic croutons
  • Olive oil
  • Salt and pepper
  1. Preheat the oven to 450° F.
  2. In a large bowl, toss the mushrooms with olive oil and season with salt.
  3. Place the mushrooms in a roasting pan and cook in the oven until the mushrooms are caramelized, around 20 minutes.
  4. In a large mixing bowl, toss the roasted mushrooms with the garlic, lemon juice, parsley, celery leaves, microgreens, cheese and croutons.
  5. Add oil and season with salt and pepper to taste.


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