Roast Mushroom & Bread Salad

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[5 ingredients]
roast mushroom & bread salad
From Stonesoup
serves 3 – 4

Bread salads are a brilliant way to use up any not-so-fresh bread you may have hanging around. But they are equally delicious with fresh bread as well. Just make sure your bread is rustic and has a substantial texture like a good quality sourdough.

For a vegan version, replace the butter with additional extra virgin olive oil and add a generous handful of toasted pine nuts instead of the parmesan.

2 tablespoons sherry or red wine vinegar
6 – 7 roasted portabello mushrooms (recipe above)
large chunk rustic bread, approx 7ox (200g)
1 bunch flat leaf (continental) parsley, leaves picked
shavings of parmesan cheese, to serve

1. Whisk together vinegar and 4 tablespoons extra virgin olive oil in a large salad bowl. Taste and season with salt and freshly cracked black pepper.

5. Carefully tear the mushrooms into halves or quarters, you want bight sized pieces.

6. Remove the bottom crust from the bread and tear into bight sized chunks.

7. Toss bread and mushrooms in with the dressing, encouraging the bread to soak up the dressing. Taste and season, if needed.

8. Toss in parsley leaves and sprinkle over the parmesan shavings. Serve warm.

5 ingredients disclosure: The photos above were taken before I had taken my 5 ingredients pledge. So the salad in the picture actually contains a 6th ingredient, wholegrain mustard. I’ve since made the salad without the mustard and it’s still lovely, phew. But by all means add a tablespoon of mustard if you like.