Wild Mushroom & Cornbread Panzanella Salad

Cornbread:
Preheat oven to 425 degrees F.

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.

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.

Turn the oven to 350 degrees F.

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.

The mushrooms:
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).

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.

The salad:
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.