Ingredients
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1 loaf Italian bread, coarse country style
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1/4 cup olive oil
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12 ounces mushrooms or 12 ounces wild mushrooms, sliced (or a mix shitake, oyster and cremi)
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3 tablespoons parsley, fresh chopped
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1/2 teaspoon sea salt
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1/4 teaspoon fresh ground black pepper
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3 tablespoons balsamic vinegar
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1 cup arugula, washed and dried
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2 tablespoons extra virgin olive oil
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2 heads garlic
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1 can aluminum foil
Instructions
- Roast Garlic Place garlic on tin foil.
- Sprinkle garlic heads with oil, close foil and bake at 400 degrees for 45 minutes Mushroom Salad Cut bread into 1/2" slices.
- Toast or grill.
- Squeeze garlic out of skins and mash.
- Spread the roasted garlic on the toasted bread.
- Heat the olive oil in a pan on high.
- Add mushrooms and saute until golden and tender.
- Stir in parsley, salt and pepper.
- Take off heat and add balsamic vinegar.
- Place the arugula on serving plates, top with the toast, scatter the mushrooms over top and sprinkle with remaining olive oil.
- Season to taste and serve warm.
- Cooking time includes roasting garlic--.