- 4 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 1 tablespoon thyme leaves, finely chopped
- 6 cups diced crustless day-old peasant bread (3/4 inch)
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup minced shallots
- 1 teaspoon thyme leaves, finely chopped
- 1/2 pound shiitake mushrooms, stemmed and quartered
- Salt and freshly ground pepper
- 1 1/2 cups tomato sauce, preferably homemade
- 3 medium tomatoes, diced
- 1/4 cup chopped basil
- 2 tablespoons minced red onion
- 1 teaspoon red wine vinegar
- 1 cup baby greens
- 1 cup cherry tomatoes, sliced lengthwise
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 375°. In a large skillet, melt the butter over moderate heat until lightly browned. Add the minced garlic and cook until golden and fragrant. Stir in the chopped thyme, diced bread and Parmigiano-Reggiano cheese. Season with salt and pepper. Spread the croutons on a large baking sheet and toast in the oven for about 10 minutes, stirring occasionally, until crisp.
- In a large skillet, heat 2 tablespoons of the olive oil over moderate heat until just smoking. Add the shallots and thyme and cook, stirring, until the shallots begin to brown, about 5 minutes. Add the shiitakes and cook until tender and golden brown around the edges, about 5 minutes. Season the shiitakes with salt and pepper.
- In a large bowl, mix the croutons with the tomato sauce, diced tomatoes, basil, red onion, red wine vinegar, the cooked shiitakes and the remaining 2 tablespoons of olive oil. Season with salt and pepper. Mound the panzanella on plates and garnish with the baby greens, cherry tomatoes and the Parmigiano-Reggiano.
The toasted croutons can be stored in an airtight container for up to 1 day.