Recipes

Wild Mushroom and Brussel Sprout Panzanella with Aged Sherry Vinaigrette

Transform your holiday table with our hearty Wild Mushroom and Brussels Sprout Panzanella paired with a delicious Sherry Vinegar-Mustard Vinaigrette. This exuberant dish brings together caramelized Brussels sprouts, earthy mushrooms, and golden baguette croutons for a symphony of textures and flavors. Each bite is infused with a smoky char, vibrant acidity, and subtle sweetness, perfect for those who love depth and heartiness in their seasonal feasts. This is comfort food elevated—ideal for sharing on a late autumn evening.

By Stephanie Banyas
Serves 6 to 8
Image of Wild Mushroom and Brussel Sprout Panzanella with Aged Sherry Vinaigrette
Ingredients
Directions

Ingredients

Sherry Vinegar-Mustard Vinaigrette

  • 1/4 cup aged sherry vinegar, plus 1 tablespoon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon clover honey
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup extra virgin olive oil

Wild Mushroom and Brussels Sprout Panzanella

  • 1 medium red onion, halved and thinly sliced
  • 1 pound Brussels sprouts, trimmed
  • 2 pounds assorted mushrooms (cremini, Portobello, shiitake, oyster) coarsely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 French baguette, cut into 1-inch cubes
  • 1/4 cup fresh parsley leaves, chopped
  • Extra virgin olive oil
  • Kosher salt 
  • Ground black pepper
Directions

Make the Sherry Vinegar-Mustard Vinaigrette. Whisk 1/4 cup of the vinegar together with the mustard, honey, salt and pepper in a medium bowl until combined. Slowly whisk in the oil until it's emulsified. Place the onions in a small, separate bowl, add 2 tablespoons of the vinaigrette and the remaining 1 tablespoon of vinegar. Mix until combined. Cover and let sit at room temperature while you prepare the salad. 

Fill a bowl halfway with ice cubes and add cold water to cover by 2 inches. Bring a large pot of water to a boil, add 2 tablespoons of salt and the Brussels sprouts. Cook for about 2 minutes, or until barely tender when a skewer is inserted into the center.

Make the Brussels sprouts. Drain well and immediately transfer the Brussels sprouts to the ice bath. Let sit in the ice bath for 2 minutes, drain well, and place on a sheet pan lined with paper towels. This can be done up to 1 day in advance and stored tightly covered in the refrigerator.  

Preheat the Artisan Fire Pizza Oven to 450°F. Place a 14-inch cast iron pan into the pizza oven and heat for 5 minutes. While the pan is heating, slice the Brussels sprouts in half lengthwise. Transfer to a large bowl, toss with 2 tablespoons of olive oil and season with salt and pepper. 

Remove the hot pan from the pizza oven and set it on a heat-proof surface. Put some of the sprouts cut-side down into the pan in an even layer (you will need to do these in approximately 3 to 4 batches). Return the pan to the pizza oven and roast for about 3 minutes until the bottom is golden brown and slightly charred. Transfer the sprouts to your serving bowl or platter and toss with a few tablespoons of the vinaigrette. 

Make the mushrooms. Wipe the pan clean with a slightly damp cloth and return to the pizza oven to heat for 5 minutes. Place mushrooms in a large bowl, toss with 2 tablespoons of olive oil and season with salt, pepper and thyme.  

Remove the hot pan from the pizza oven and set it on a heat-proof surface. Put 1/3 of the mushrooms onto the pan and return it to the pizza oven. Roast for about 7 minutes until the mushrooms are golden brown and slightly charred, mixing a few times with long grilling tongs. 

Transfer the mushrooms to the serving bowl or platter with the Brussels sprouts and toss with a few more tablespoons of the vinaigrette. 

Make the croutons. Wipe the pan clean with a slightly damp cloth then put on a heat-proof surface. Place the bread cubes in a large bowl, toss with a few tablespoons of oil and season with salt and pepper. Put 1/3 of the cubes into the pan and cook in the pizza oven until lightly golden brown, turning several times using long grilling tongs until golden brown on both sides. 

Transfer the croutons to the bowl with Brussels sprouts and mushrooms. Add the parsley, pickled red onions and the remaining dressing. Toss to coat and season with salt and pepper. Serve at room temperature and enjoy!