Directions

• Preheat oven to 300°F.
• Line a baking sheet with parchment paper.
• Separate the mushroom cap from the stem. Lay the cap on the cutting board and slice into 3/4 inch lengths. Stack one half of the slices vertically. If they are wider than 3/4 inch, cut lengthwise to get 3/4 inch width rectangular strips. The top of the cap may come out smaller, that is okay; reserve the top of the cap slices and stem for another use. The croutons will be made from the bottom part of the cap.
• Cut the second half of the cap lengthwise. Cut crosswise to get 3/4 inch squares. Squares can be a little bigger. Try to roughly get the size of the mushroom cubes a little larger than the size of the bread cubes. Don’t cut the mushroom so small that it falls apart but don’t sweat trying to get it perfect either. Slice the stem crosswise into circles and reserve for another use.
• Spread bread and mushroom cubes evenly on the parchment lined baking sheet. Place the garlic bulb in the middle. Sprinkle lightly with salt and pepper and drizzle olive oil over. Be sure to drizzle a liberal amount over the cut garlic bulb.

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• Toast for 20 minutes. Carefully remove baking sheet from oven and shake or toss gently to rearrange mushroom and bread cubes. Check doneness. Return the oven and toast about another 10 minutes. The mushroom croutons should be dry and crispy but not at all burnt.
• Remove from oven and let cool. The garlic cloves will be toasted in their skins as well. Remove the skins and mince the toasted garlic.
• You now have everything you need to make the most amazing salads and soups.