Mushroom Panzanella with Tomato Vinaigrette – Fustini's Oils & Vinegars

Ingredients

• 2 lbs assorted mushrooms, such as portobello, baby portobellos, whole mini bellas, oyster
• 4 tablespoons Fustini’s Basil Crush olive oil, divided
• Kosher salt and ground black pepper
• ½ loaf sourdough bread (about 1 pound), sliced 1-inch thick (skip for GF)
• 2 garlic cloves, divided
• 2 teaspoons Worcestershire Sauce
• 2 tablespoons Fustini’s Vinoso vinegar
• 1 medium size beefsteak tomato (about 8 oz)
• 1 bunch of arugula, trimmed if necessary