HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSavory Mixed Mushroom Bowl
Savory Mixed Mushroom Bowl

Savory Mixed Mushroom Bowl

with Farro and Almonds

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Savoury mushrooms are tossed in cornstarch and pan-fried for a lovely crisp exterior. Tender farro, sweet greens, creamy avocado and a punchy mustard dressing fill out the rest of the bowl. Sprinkle it all with toasted almonds for a finishing flourish!

Allergens:Wheat/BléSulphites/SulfiteTree Nut/NoixMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Mixed Mushrooms

¾ cup



1 tbsp



56 g

Arugula and Spinach Mix

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

1 tbsp

Whole Grain Mustard


50 g


1 tbsp

White Wine Vinegar


7 g


1 unit

Vegetable Broth Concentrate

1 unit


Not included in your delivery

4.5 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat53 g
Saturated Fat7 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber16 g
Protein20 g
Cholesterol0 mg
Sodium680 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Bowl
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.

Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer uncovered, until farro is tender, 14-16 min.


While farro cooks, halve the mushrooms. Thinly slice the chives. Peel, then mince the shallot. Whisk together the mustard, chives, shallots, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.


Toss the mushrooms with cornstarch in a medium bowl. Reheat the large non-stick pan over medium-high heat. When hot, add 2 1/2 tbsp oil, then cornstarch-dusted mushrooms, flat side down, in an even layer. Cook, until golden-brown and crispy, 2-3 min per side. (NOTE: Cook in two batches for 4 ppl, using 2 1/2 tbsp oil per batch.) Remove pan from heat. Transfer crispy mushrooms to a paper towel-lined plate. Sprinkle with salt. Set aside.


Drain farro and transfer to the large bowl with dressing. Toss to combine. Add the arugula and spinach mix. Season with salt and pepper. Toss to coat.


Peel, pit, then slice the avocado into 1/4-inch slices. Divide the farro mixture between bowls. Top with pan-fried mushrooms, avocado slices and toasted almonds.