Farro, Butter Basted Mushrooms, and Kale Salad

While visiting my parents in Maine this past weekend I was dying to try this new Bon Appetit recipe! My husband is not a mushroom lover so any yummy recipes with mushrooms I save for visits home to test drive with my parents before sharing on my blog. This Herby Barley Salad with with Butter Basted Mushrooms is absolutely incredible! We all agreed it’s a new go to for healthy meals that can be whipped up in under 30 minutes. You can easily add shrimp, as I did, for a bit more protein if you don’t want to go strictly vegetarian. I did a few substitutions on the original recipe – instead of cilantro and parsley I substituted kale, and then added sautéed shrimp. You can use any chewy grain such as barley, wheat berries or farro. The star ingredient in this dish is the mushrooms so let them shine. I would encourage you to use a mixture of mushroom varieties – I used oyster, shiitake, and baby bella. The mushrooms are sautéed and basted in butter and then finished with fresh herbs and garlic and tossed together with the grains and parmesan cheese. 

Farro, Butter Basted Mushrooms, and Kale Salad
Serves 4
An herby grain salad with fresh kale, butter basted mushrooms, shallots, and herbs. Tossed together with lemon juice and shaved parmesan cheese.
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Prep Time
5 min
Cook Time
29 min
Total Time
25 min
Prep Time
5 min
Cook Time
29 min
Total Time
25 min
Ingredients
  1. 1 cup uncooked grains (barley, farro, or wheat berries)
  2. 2 shallots, thinly sliced into rings
  3. 1/3 cup vegetable oil
  4. 2 tablespoons olive oil
  5. 8 ounces mushrooms (such as oyster, shiitake, and baby bella), torn or cut into large pieces
  6. 2 sprigs thyme
  7. 1 garlic clove, crushed
  8. 3 tablespoons unsalted butter
  9. 2 cups chopped fresh kale
  10. 2 tablespoons fresh lemon juice
  11. 1 1/2 ounces Parmesan cheese, shaved, plus more for serving
Instructions
  1. Cook your grains as package directions indicate. Set aside and allow to cool.
  2. Cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning. Cook until golden brown, 5–7 minutes. Transfer the shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
  3. Heat olive oil in a large skillet over medium-high. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
  4. Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
  5. Toss cooled grains, chopped kale, lemon juice, 1 1/2 ounces Parmesan cheese, and 2 tablespoons reserved shallot oil in a large bowl to combine. Season with salt and pepper. Add mushrooms; toss again to combine.
  6. Just before serving, top with fried shallots and more shaved Parmesan.
Adapted from Bon Appetit
Adapted from Bon Appetit
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