Warm Farro Salad with Mushrooms | Entree Recipes

Try this warm salad on a cool Autumn day. Fresh Tastes blogger Marc Matsumoto explains mushroom nutrients in a full post on the blog.

Rinse the shiitake mushrooms and add them to a pot with 3 cups of water and the kombu soak for at least 2 hours or up to overnight.
When the mushroom stock is done, remove the mushrooms and kombu. Discard the kombu and save the shiitakes for the mushroom sauteé. Wash the farro and drain.
Add the washed farro to the pot with the mushroom stock along with 1 teaspoon of salt.
Bring the pot to a boil over high heat, and then lower the heat to maintain a gentle simmer. Cover and cook for 20-30 minutes.
While the farro cooks, whisk together 2 tablespoons of olive oil, the balsamic vinegar, champagne vinegar, 1/4 teaspoon of salt, and season with truffle oil to taste.
Heat a sauté pan, until hot and then add 1 tablespoon of olive oil and the minced scallions, sauté until they’re fragrant and starting to brown around the edges. Add the mushrooms and saute until reduced to about ½ the original volume and browned.
At 20 minutes test the farro for doneness. If it’s cooked to your liking drain any remaining water and place the farro in a bowl. If not, you can continue cooking until you’re happy with the texture.
Pour the dressing over the farro, and then add the sautéed mushrooms and minced parsley. Toss to coat evenly and then adjust salt and pepper to taste.
Fry the eggs and top each serving of salad with an egg, salt, pepper and a drizzle of balsamic vinegar.

Warm Farro Salad