Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
grey bowl with farro and mushrooms, arugula and a poached egg

Farro & Roasted Mushroom Salad

poached cage-free egg, crispy grains, salsa verde

STARS

What we enjoy the most about this salad is the contrast in flavor and texture between roasted oyster mushrooms and nutty farro. A soft-poached egg tops it off. Fold in its silky yolk before digging in. Top your bowls with spicy baby arugula, and vibrant salsa verde to brighten up the dish.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  25 minutes
Ingredients

Farro-Mushroom

  • 1 1/2 cups farro
  • 8 ounces button mushrooms
  • 16 ounces oyster mushrooms
  • 2 tablespoons canola oil
  • 1 teaspoon salt

Salad

  • 4 eggs
  • 8 cups baby arugula
  • 1/4 cup fried garlic chips
  • 1/4 cup fried onions

Salsa Verde

  • 1 cup parsley
  • 2 garlic cloves, peeled
  • 3 tablespoons white balsamic vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon salt, to taste
  • 1/4 cup golden raisins
  • 1/4 cup toasted pine nuts
  • 1/4 cup capers
Directions
1
Preheat the oven to 425°F.
2
Place the farro in a small saucepan with a big pinch of salt and cover with water by 1 inch. Bring to a simmer, reduce heat to medium-low, cover, and simmer until the grains are tender, about 40 minutes. Drain the farro and return to the saucepan. Toss with olive oil. 
3
On a baking sheet, toss the mushrooms, oil and salt. Roast until crisp on the edges, about 20 minutes. Toss the mushrooms with the cooked farro.
4
Bring a large, shallow skillet of salted water to a bare simmer. Crack each egg into a ramekin then gently add the eggs one at a time to the simmering water and cook until the white is just set. Immediately remove from the water to a bowl of warm water. 
5
In a blender, purée the parsley, garlic, balsamic and oil until smooth. Transfer to a bowl, along with the remaining salsa verde ingredients and season to taste.
6
Divide the farro and mushrooms between bowls. Top with poached eggs, arugula, fried garlic chips, onions and salsa verde.

Farro & Roasted Mushroom Salad

poached cage-free egg, crispy grains, salsa verde

STARS

What we enjoy the most about this salad is the contrast in flavor and texture between roasted oyster mushrooms and nutty farro. A soft-poached egg tops it off. Fold in its silky yolk before digging in. Top your bowls with spicy baby arugula, and vibrant salsa verde to brighten up the dish.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  25 minutes
Servings:  4

Ingredients

Farro-Mushroom

  • 1 1/2 cups farro
  • 8 ounces button mushrooms
  • 16 ounces oyster mushrooms
  • 2 tablespoons canola oil
  • 1 teaspoon salt

Salad

  • 4 eggs
  • 8 cups baby arugula
  • 1/4 cup fried garlic chips
  • 1/4 cup fried onions

Salsa Verde

  • 1 cup parsley
  • 2 garlic cloves, peeled
  • 3 tablespoons white balsamic vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon salt, to taste
  • 1/4 cup golden raisins
  • 1/4 cup toasted pine nuts
  • 1/4 cup capers

Directions

1
Preheat the oven to 425°F.
2
Place the farro in a small saucepan with a big pinch of salt and cover with water by 1 inch. Bring to a simmer, reduce heat to medium-low, cover, and simmer until the grains are tender, about 40 minutes. Drain the farro and return to the saucepan. Toss with olive oil. 
3
On a baking sheet, toss the mushrooms, oil and salt. Roast until crisp on the edges, about 20 minutes. Toss the mushrooms with the cooked farro.
4
Bring a large, shallow skillet of salted water to a bare simmer. Crack each egg into a ramekin then gently add the eggs one at a time to the simmering water and cook until the white is just set. Immediately remove from the water to a bowl of warm water. 
5
In a blender, purée the parsley, garlic, balsamic and oil until smooth. Transfer to a bowl, along with the remaining salsa verde ingredients and season to taste.
6
Divide the farro and mushrooms between bowls. Top with poached eggs, arugula, fried garlic chips, onions and salsa verde.