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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!

Tags:VeggieQuick
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Mixed Mushrooms

¾ cup

Farro

(ContainsWheat/Blé)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

56 g

Arugula and Spinach Mix

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

50 g

Shallot

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

7 g

Chives

1 unit

Vegetable Broth Concentrate

1 unit

Avocado

Not included in your delivery

4.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Bowl
Whisk
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.