Try this warm salad on a cool Autumn day. Fresh Tastes blogger Marc Matsumoto explains mushroom nutrients in a full post on the blog.
- 3 cups water
- 10 grams (0.35 ounces) dried shiitake mushrooms (2 very large mushrooms)
- 5 grams (0.18 ounces) kombu
- 170 grams (6 ounces) farro (about 1 cup)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon champagne vinegar
- 1/4 teaspoon salt
- truffle oil (optional)
- 1 tablespoon olive oil
- 2 scallions, finely minced
- 250 grams (8.8 ounces) mushrooms, cut into bite-sized pieces
- 10 grams (0.35 ounces) parsley minced
- 8 gram (0.28 ounces) parsley, minced
- 2-3 eggs
- 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.