Wild Mushroom & Cornbread Panzanella Salad

• FOR THE CORNBREAD:
• 1 cup All-purpose Flour
• 3/4 cups Yellow Cornmeal
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Well-shaken Buttermilk
• 2 whole Large Eggs
• 1/2 sticks (1/4 Cup) Unsalted Butter, Melted And Cooled
• 1/2 cups (packed) Freshly Grated Parmesan Cheese
• 2 teaspoons Finely Chopped Fresh Sage
• _____
• FOR THE MUSHROOMS:
• 3/4 ounces, weight Dried Wild Mushrooms
• 3 cups Warm Water
• 2 teaspoons Olive Oil
• 8 whole Medium-sized Cremini Mushrooms, Thinly Sliced
• 1 Tablespoon Chopped Fresh Sage
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• _____
• FOR THE SALAD:
• 1 head (small) Red-leaf Lettuce, Torn Into Bite-sized Pieces
• 2 Tablespoons Red Wine Vinegar
• 1/4 cups Extra Virgin Olive Oil
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper

1. Cornbread:
2. Preheat oven to 425 degrees F.
3. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, eggs, melted butter, Parmesan cheese, and sage. Pour the buttermilk mixture into the cornmeal mixture and stir until just combined. Do not overmix.
4. Coat a 8-inch square baking pan with cooking spray and pour the batter into the pan. Using a spatula to spread the top evenly. Tap the pan sharply on the counter and put in the oven. Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Place on a rack and cool in the pan.
5. Turn the oven to 350 degrees F.
6. Slice half of the cornbread into 3/4-inch slices and each slice into 3/4-inch pieces. Reserve the rest of the cornbread for another use (such as eating). Place the cornbread cubes on a baking sheet and place in the oven until the edges are starting to brown, 10 to 15 minutes.
7. The mushrooms:
8. Place wild mushrooms in a medium bowl and cover with 3 cups warm water. Soak for at least 3 hours or overnight to reconstitute. Strain the mushrooms and reserve the soaking water for another use (great for risotto).
9. In a medium nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add the cremini and wild mushrooms, and sage. Saute until the mushrooms are cooked and just starting to turn brown. Stir in 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper.
10. The salad:
11. Put lettuce pieces in a large bowl. Add the cornbread cubes and mushrooms. In a small bowl, whisk together red wine vinegar, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour the vinaigrette over the salad and gently toss. Serve immediately.

allpurpose, cornmeal, baking powder, baking soda, salt, buttermilk, eggs, butter, parmesan cheese, mushrooms, ube, water, olive oil, mushrooms, kosher salt, freshly ground black pepper, salad, head, red wine vinegar, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/salads/wild-mushroom-cornbread-panzanella-salad/ (may not work)