Grilled Bread With Roasted Garlic & Mushroom Salad

• 1 loaf Italian bread, coarse country style
• 1/4 cup olive oil
• 12 ounces mushrooms or 12 ounces wild mushrooms, sliced (or a mix shitake, oyster and cremi)
• 3 tablespoons parsley, fresh chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons balsamic vinegar
• 1 cup arugula, washed and dried
• 2 tablespoons extra virgin olive oil
• Roast garlic
• 2 heads garlic
• 1 can aluminum foil
• 2 teaspoons oil

1. Roast Garlic Place garlic on tin foil.
2. Sprinkle garlic heads with oil, close foil and bake at 400 degrees for 45 minutes Mushroom Salad Cut bread into 1/2" slices.
3. Toast or grill.
4. Squeeze garlic out of skins and mash.
5. Spread the roasted garlic on the toasted bread.
6. Heat the olive oil in a pan on high.
7. Add mushrooms and saute until golden and tender.
8. Stir in parsley, salt and pepper.
9. Take off heat and add balsamic vinegar.
10. Place the arugula on serving plates, top with the toast, scatter the mushrooms over top and sprinkle with remaining olive oil.
11. Season to taste and serve warm.
12. Cooking time includes roasting garlic--.

italian bread, olive oil, mushrooms, parsley, salt, fresh ground black pepper, balsamic vinegar, arugula, extra virgin olive oil, garlic, garlic, aluminum foil, oil

Taken from www.food.com/recipe/grilled-bread-with-roasted-garlic-mushroom-salad-89253 (may not work)