Name: Maitake Mushroom Panzanella
Yield: Serves 6
Cuisine: Italian
Ingredients: ¼ cup water; 1 tablespoon white truffle oil; 1½–2 pounds onions, halved and thinly sliced; 1 pinch sea salt; Sea salt and pepper, to taste; 2 tablespoons olive oil, plus more as needed; 1 large pinch sea salt; 1 pinch salt; ½ loaf of sourdough bread, crust removed; ¼ cup caramelized onions; 1 tablespoon white wine vinegar; 1 cup cashews, soaked; 1 teaspoon sea salt; 1 pinch of red chili flakes; ¼ cup white balsamic vinegar; ¼ cup olive oil; 2 bunches maitake mushrooms; 1 cup oyster mushrooms; 1 pint heirloom cherry tomatoes, sliced in half; Chive flowers (garnish); Flaked sea salt (garnish); 2 tablespoons olive oil; 1 clove garlic, smashed; 1 bunch Tuscan kale, stems removed and ripped into bite-sized pieces; ½ teaspoon sea salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Roasted Mushrooms

2 bunches maitake mushrooms
1 cup oyster mushrooms
¼

Europe
Italy
Main course
Starter
Mediterranean
Vegan

Method

Roasted Mushrooms

Preheat the oven to 375°F. Using hands, break maitake and oyster mushrooms into 2-inch pieces. Gently toss mushrooms in olive oil, so they retain their shape. Spread mushrooms on a parchment-lined baking sheet. Separately, whisk a