Wild Mushroom Grain Bowl with Goat Cheese & Arugula
Chef Tyler
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Hi there, it's Chef Tyler! 🍄 Today, we’re crafting a Wild Mushroom Grain Bowl that’s bursting with flavor! We’ve got chewy farro, tossed with buttery sautéed maitake mushrooms, sweet dried cherries, and crunchy roasted walnuts, all coated in a tangy Dijon-apple cider vinaigrette. To top it off, we’re adding creamy goat cheese crumbles, peppery arugula, and pickled shallots for a punch of zing. The star? A beautifully seared mushroom for that perfect finishing touch. It’s hearty, earthy, and downright delicious. Let’s get cooking! 🌿🍄
Ingredients
-
¼ cup walnuts
-
1 cup farro
-
¼ cup dried cherries
-
24 ounces broth
-
1 bay leaf
-
Balinese Truffle Salt, to taste
-
2 tablespoons Dijon mustard
-
1 wheel goat cheese
-
1 cup arugula
-
¼ cups pickled shallots
-
1½ tablespoons apple cider vinegar
-
Brown Butter Truffle Honey, to taste
-
¼ cup olive oil
-
1 apricot
-
½ bunch chives
-
4 ounces maitake mushrooms
-
¼ cup canola oil
-
2 tablespoons unsalted butter
-
1 garlic clove
-
½ bunch thyme
-
3 tablespoons white wine
-
Cutting board
-
Knife
-
Saute pan
-
Tongs
-
Large metal spoon
-
Mixing bowl
-
Spatula or wooden spoon
-
Medium sauce pot
-
Whisk
-
Small bowl
-
Sheet tray or baking dish
Mise En Place 🔪
Directions
Preparation 🥒
20 minutes before cooking: please preheat your oven to 350F
Spread the walnuts on a sheet tray and roast in your preheated oven until fragrant, Golden Brown, & Delicious (GBD), about 7 minutes
In a small pot on medium heat, stir together the farro, broth, bay leaf, and a pinch of Balinese Truffle Salt. Simmer, stirring occasionally, until the liquid has absorbed and the farro is al dente, about 20 minutes. Remove the bay leaf and set aside.
To make the vinaigrette, whisk together the mustard, apple cider vinegar, 2 tablespoons of Brown Butter Truffle Honey, and a pinch of Balinese Truffle Salt in a large mixing bowl. Slowly whisk in the olive oil to emulsify. Set aside.
Chop the pickled shallot. Pit and dice the apricot. Mince the chives. Quarter the mushroom, then cut 3 of the 4 quarters into bite-sized pieces. Save one quarter as your beautiful presentation mushroom!
How to Cook 🍳
In a saute pan over medium-high heat, add the canola oil.
Add the large mushroom and saute for 2 mins then add the pieces and cook until GBD. Add a pinch of Balinese Truffle Salt and the white wine. Reduce until au sec, or nearly dry, then smash the garlic clove and add, along with the 2 tablespoons of butter, and thyme. Baste until the mushrooms are tender and browned.
Add the mushroom pieces, cherries, walnuts, pickled shallots, and apricots to the farro and mix with the dressing. Crumble the cheese in, then add the arugula and chives! Top with your presentation mushroom and enjoy!! :)