MAKE ROOM FOR MUSHROOM BREAD SALAD

We have made a bread salad before, now it was time to make home made croutons, which we tossed with our mushrooms (we cooked mushrooms in chili too) and peas and arugula.

croutons: buy better bread. would be rule one for making good croutons. the better the bread, the better the crouton, so if you have some left over, good bread, that is now getting stale.

Cut off the crust, cube it. Save the crust and grind it up in a food processor and use as bread crumbs. 

Now melt some butter and some oil, with a little grated garlic and chopped parsley, toss with the bread cubes.

Season with salt, and bake in a pre heated 375 oven until they are starting to crips. Let dry on paper towl.

Saute the mushrooms, on medium high heat.

Pleases do not put too many mushrooms in your pan, they will release liquid and start to steam, which is totally gross. So just a handful at a time, we want brown slightly crispy srooms. Once cooked season with salt, and stir in a handful of cooked peas.

Toss mushroom, peas, croutons and some basic dressed arugula.

Basic dressed arugula?

Yes, the black dress of cooking.

Arugula, tossed in a little good oil, a sprinkle of salt, grated garlic, and either lemon juice or balsamic.

Photo and Food Styling by Mimi Newman