Seared King Oyster Mushrooms over Farro and Wild Greens
Scored mushroom steaks seared hard, over farro with greens wilted in its residual heat and a lemon-caper dressing.
- 180 g farro
- 700 ml vegetable stock
- 300 g king oyster mushrooms
- 2 tbsp avocado oil
- 60 g rocket
- 2 tbsp extra-virgin olive oil
- 1 pc lemon
- 1 tbsp capers
- 15 g flat-leaf parsley
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Add to a shopping listHow the shopping list works →- Step 1
Simmer the farro in the stock with a pinch of salt for 25-30 minutes, until tender with a real chew left. Test at 25 minutes and drain the moment it is right - standing in hot liquid is what turns farro to mush.
- Step 2
Slice the mushrooms thickly and score both cut faces in a fine cross-hatch.
- Step 3
Heat the avocado oil in a wide heavy pan over medium-high heat. Lay the mushrooms in a single layer and sear undisturbed for 4 minutes, until a deep crust forms, then turn and give them 3 more. Season and remove.
- Step 4
Tip the hot drained farro into a bowl and fold the raw rocket straight in. It wilts in about 60 seconds on the grain's own heat, which keeps it green.
- Step 5
Whisk the extra-virgin olive oil, lemon juice, chopped capers and parsley, then toss it through the warm farro.
- Step 6
Pile onto plates and lay the mushroom steaks over the top.
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