Mushroom And Goat Cheese Panzanella

• 1 cup day-old ciabatta or sourdough bread, cut into cubes
• 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
• 1 tablespoon unsalted butter
• 1/2 medium shallot, thinly sliced
• Salt, to taste
• Freshly ground black pepper
• 1 clove garlic, finely minced
• 1 cup portobello mushrooms, diced
• 1 teaspoon fresh thyme
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1-2 ounces crumbled goat cheese

1. Preheat oven to 425u0b0F. Place bread cubes on a baking sheet and bake for 5-10 minutes, turning occasionally, until golden brown on all sides. Transfer to a medium bowl and allow to cool.
2. In a medium saute pan, heat 1 tablespoon olive oil and butter over medium heat. Add shallot and cook for 2-3 minutes until softened. Season with salt and pepper. Add garlic and cook another 1-2 minutes. Add mushrooms and cook for about 5 minutes, until softened. Add thyme and parsley and stir to combine. Add to bread and toss together. Add remaining olive oil and red wine vinegar toss to combine.
3. Let stand at room temperature for 5-10 minutes to allow flavors to blend together. Top with goat cheese just before serving.

bread, extra virgin olive oil, unsalted butter, shallot, salt, freshly ground black pepper, clove garlic, portobello mushrooms, thyme, flatleaf parsley, red wine vinegar, goat cheese

Taken from food52.com/recipes/11101-mushroom-and-goat-cheese-panzanella (may not work)