Autumn Inspired Wild Mushroom Panzanella

Recipe Ingredients

• 6 oz Green Fortified Dressing
• Prepared Mushrooms
• 6 cups croutons
• 1/2 cup finely grated Pecorino cheese, plus more for garnishing
• 1 tablespoon finely minced fresh thyme
• 2 ounces baby arugula or spinach
• 1lb Roasted Cippolini Onion
• 0.5 cups pumpkin seeds

Green Fortified Dressing

Ingredients:

• 3 fl oz Extra Virgin Olive oil
• 1 fl oz Pumpkin Seed oil
• 1 fl oz Flax Seed Oil
• 2 fl oz Honey or Agave Syrup
• 2 fl oz Raw Apple Cider Vinegar
• 1/8 tsp Spriulina
• 1/4 tsp Celery Seed

Directions:

1. Place all ingredients in a mason jar and shake until emulsified.
2. Season to taste if desired with some salt and pepper

Mushrooms

Ingredients:

• 1/4 cup olive oil
• 1 pound wild mushrooms, cleaned and thickly sliced (about 8 cups)

Directions:
In a large skillet, heat the olive oil. Add the mushrooms and saute until fully cooked and well browned. Season to taste with salt and pepper

Panzanella Croutons

Ingredients:

• 1/4 cup unsalted butter
• 1 tablespoon minced garlic
• 6 cups crustless cubed day-old bread (1/2-inch cubes)
• Sea salt, preferably gray salt, and ground black pepper
• 1 tablespoon finely minced fresh thyme
• 1/2 cup finely grated Pecorino Romano Cheese

Directions:

1. Preheat oven to 375 degrees.
2. Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the bread cubes and toss to coat with the butter. Season with salt, pepper, and thyme leaves. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
3. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool.

Roasted Cippolini Onion

Directions:
Preheat oven to 450°F. Toss the peeled cippolini onions with some olive oil and place in a shallow baking pan. Roast, turning occasionally, until golden brown and tender, about 15-18 minutes. Set aside.

Assembly

Combine the dressing with the mushrooms, croutons, Arugula, pumpkin seeds and roasted onions, and toss well to coat. Add the Pecorino and thyme. Mix well and season with salt to taste.