Savory Mixed Mushroom Bowl
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Savory Mixed Mushroom Bowl

Savory Mixed Mushroom Bowl

with Farro and Almonds

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:
Veggie
•Quick
Allergens:
Wheat
•Sulphites
•Tree nuts
•Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

200 g

Mixed Mushrooms

¾ cup

Farro

(Contains Wheat)

1 tbsp

Cornstarch

(Contains Sulphites)

56 g

Arugula and Spinach Mix

28 g

Almonds, sliced

(Contains Tree nuts)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

50 g

Shallot

1 tbsp

White Wine Vinegar

(Contains Sulphites)

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*

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Nutrition Values

Energy (kJ)3431 kJ
Calories820 kcal
Fat53 g
Saturated Fat7 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber16 g
Protein20 g
Cholesterol0 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot
•Measuring Cups
•Large Bowl
•Whisk
•Measuring Spoons
•Large Non-Stick Pan
•Paper Towel
•Medium Bowl
•Strainer

Instructions

Start farro
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.

Prep and make dressing
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.

Toast Almonds
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.

Fry Mushrooms
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.

Toss Farro
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.

Finish and Serve
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.