Roasted Mushroom & Farro Salad
- 1 to 2 lbs oyster mushrooms, separated
- 2 tbsp grapeseed oil
- 1/2 tsp gochugaru (or cayenne powder)
- 1 cup cooked farro
- 2 cups Brussel sprouts, finely sliced
- 1/4 cup green onion, finely sliced
- 1 cup pear, sliced
- 1/2 cup roasted cashews
- 3 to 4 tbsp tahini
- 1 to 2 tbsp kecap manis
- 1 tbsp sesame oil
- Juice of half lime
- Salt and pepper
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email email@example.com or call 519 488 0316
The roasted mushrooms are delicious enough to eat on their own with a drizzle of tahini and Indonesian sweet soy sauce. I know because I ate a whole pound myself while testing this recipe. But pairing them with crisp Brussel sprouts and nutty farro? Hello, delicious. Make sure you pear is ripe enough to be sweet but not overly soft (it’s a fine line I know). If you have it, Asian pear would be excellent in this salad, but Bosc or Bartlett also work.
- Pre-heat oven to 425℉ oven. In a bowl, toss the mushrooms with oil and gochugaru to coat. Lay evenly with on baking sheet lined with parchment. You want the mushrooms to have about 1/4” of space around each piece, so you may need to use two baking sheets. Bake in the oven for 20 to 25 mins, or until crispy and browned.
- In a large bowl, combine farro, Brussel sprouts, green onion and pear. Drizzle over 3 tbsp tahini, 2 tbsp kecap manis, and sesame oil, toss to coat salad. Taste and just with more tahini or kecap manis if needed. Add cooled mushrooms and cashews, then squeeze of half of lime. Season with salt and pepper to taste.
Farro can be replaced with brown rice, barley or quinoa. Follow cooking instructions on the
package. For kecap manis, you must use Bango or ABC brands; both are from Indonesia. They are often
found in the Asian grocery store. There is no substitute.