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

Name: 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; 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

www.fustinis.com

Mushroom Panzanella with Tomato Vinaigrette: Fresh mushrooms and crunchy bread in a flavorful Fustini’s Basil Crush olive oil vinaigrette. Perfect for any season!

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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
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