Oven-Roasted Mushrooms 'Parmigiana'
with Fresh Linguine and Panzanella
This dish is inspired by everyone's favourite Italian-American breaded cheesy cutlet recipe, but we made it vegetarian. You won't miss the meat or the breading with this veggie-friendly version, bolstered by a delicious mixture of mushrooms.
Ingredients: Crushed tomatoes with onion and garlic (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Baby heirloom tomatoes • Spinach • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Fresh Linguine
(Contains: Wheat, Egg May contain traces of: Egg, Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
200 g
Mixed Mushrooms
113 g
Baby Heirloom Tomatoes
113 g
Baby Spinach
7 g
Parsley
2 unit(s)
Garlic, cloves
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Milk, Sulphites)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Egg, Wheat, Sesame, Soy, Milk, Sulphites, Mustard, Tree nuts, Crustaceans, Gluten, Fish)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- While water boils, peel, then mince or grate garlic.
- Cut mushrooms into 1/2-inch slices.
- Halve tomatoes.
- Cut ciabatta into 1/2-inch pieces.
- Add ciabatta and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Toast in the middle of the oven, until lightly golden, 4-5 min.
- Remove from oven, stir in half the garlic. Continue toasting until golden-brown and crisp, 4-5 min.
- Transfer to a plate.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.
- Add mushrooms and remaining garlic. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper.
- Transfer mushrooms to same baking sheet used to toast croutons and gather to shape into 5-inch-wide piles.
- Sprinkle mozzarella and half the Parmesan cheese over top of mushrooms.
- Roast in the middle of the oven until cheese is melted and golden, 5-6 min.
- Reheat the same pan (from step 3) over medium-low.
- Add crushed tomatoes, roasted pepper pesto and half the balsamic glaze.
- Season with salt and pepper. Cook, stirring occasionally, until lightly thickened, 3-4 min.
- While sauce simmers, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return to the same pot, off heat.
- Add remaining balsamic glaze and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Whisk to combine. Add tomatoes, croutons and half the spinach. Toss to coat.
- Add linguine, remaining spinach, remaining Parmesan cheese and 1/4 cup (1/2 cup) reserved pasta water to pan of sauce. Season with salt and pepper. Cook, stirring until spinach wilts, 1 min.
- Divide linguine and mushrooms between plates. Sprinkle parsley over top of mushrooms.
- Serve salad alongside.
