This Baked Mushroom and Broken Bread Salad is based on a method of cooking mushrooms in foil or parchment pouches known as Funci ‘ncartati (or funghi al cartoccio). It’s a traditional part of the cooking tradition that comes from the Agrigento area of southern Sicily.
Baked Mushroom and Broken Bread SaladPrint This Recipe Total time Yield 4Source Inspired by Guy Mirabella and Judy RodgersPublished
- ½ cup cup grated pecorino Romano
- ¼ cup fresh breadcrumbs
- 1 clove garlic (peeled and minced)
- 1 tablespoon minced fresh flat leaf parsley
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- 1 lemon
- 3–4 anchovy fillets (chopped)
- ⅓ cup plus 2 tablespoon extra-virgin olive oil (separated)
- 1½ pound small to medium cremini mushrooms (large mushrooms should be halved)
- salt and freshly cracked black pepper (as needed)
- ½ loaf ciabatta bread
- 3 ounce hearty mixed greens (such as arugula, dandelion, frisee, and/or watercress)
- ⅓ cup anchovy vinaigrette (plus more for serving, see recipe)
- 1 ounce toasted pine nuts
Place the oven racks in the middle and top positions. Preheat the oven to 400 degrees F.
In a small bowl combine pecorino, breadcrumbs, garlic, parsley, rosemary, thyme, and lemon zest. In a separate large bowl combine lemon juice, anchovies, ⅓ cup olive oil, and mushrooms; toss to coat. Season well with salt and pepper, sprinkle with breadcrumb mixture and toss again.
Transfer the mushroom mixture to a parchment-lined, rimmed baking sheet and cover tightly with foil. There should be no gaps.
Bake on the middle rack in the heated oven for 30 minutes then remove the foil and continue to cook another 15 to 20 minutes, depending on size and water content of the mushrooms. Use your judgment.
Meanwhile, tear the ciabatta bread into bite-sized chunks and put onto a separate parchment-lined, rimmed baking sheet. Drizzle with remaining olive oil and lots of black pepper. Place in the oven on the top rack for the last 12 to 15 minutes of the mushroom cooking time, or until the bread is golden and crisp on the edges but still chewy on the inside.
To serve: Toss the greens with the vinaigrette in a large bowl to coat. Add the warm mushroom mixture with all the crunchy bits of cheesy breadcrumbs and the pine nuts; toss again.
Divide the bread chunks between four plates, top with the mushroom and greens mixture, dividing any accumulated juices between each plate evenly. Serve warm with additional vinaigrette on the side.