![A Roasted Mushroom Mix That Goes Well With Any Dish [Recipe] | ultimatemedicinalmushrooms.com](https://ultimatemedicinalmushrooms.com/wp-content/uploads/Roasted-Mushroom-Mix.jpg)
When you think of a roasted mushroom mix, you may not think of something decadent and delicious. You may be inclined to think this is a super healthy dish that lacks flavor. Why can’t both be true? This dish is both tasty and nutritious!
Make This Roasted Mushroom Mix For A Healthy And Tasty Meal
Bring on the mushrooms!
For this dish, we recommend you use shiitake and oyster mushrooms. These two varieties are very nutritious and have both a tender flavor and texture. However, you can still use other types of mushrooms, like a white button, Lion’s mane, Portobello, or maitake.
Mixing mushrooms with spinach makes for a fantastic meal or side dish. Spinach is high in vitamin K, magnesium, potassium, and fiber. Still, you can use other greens, like collard greens, arugula, or broccoli.
As for the farro, you may have never used this grain, but it is about time you included it in your list of ingredients. A key point here is that farro needs to soak up water for about 1-2 hours before you start cooking, so make sure to set aside some time for that.
If you can’t use farro, try wheat barley, quinoa, bulgur wheat, or even rice. These grains are all healthy and high in fiber, which adds more nutrient value to your dish.
You can add more vegetables if you want. Some good options are asparagus, squash, bell peppers, or sweet potatoes.
Remember to leave the mix to soften and crisp in the oven with enough time. Your mushrooms should look brown, soft, but crisp around the edges. This should take about 25-30 minutes. If you want even more crunch, add Parmesan cheese or breadcrumbs to the mix.
Enjoy this recipe as a main course or side dish at any time of the year. You will be surprised at how this healthy meal is without losing any of the flavors.
Roasted Mushroom Mix
Ingredients
1 cup (128 g) farro or farro piccolo
1 bunch medium mature spinach (about 8 oz or 200 g), stems trimmed
Kosher salt
1/2 cup (120 ml) olive oil, divided plus extra for drizzling
2 medium shallots, peeled and halved lengthwise
2 garlic cloves, crushed
2 sprigs thyme
2 bay leaves
4 tbsp unsalted roasted peanuts, divided
8 oz (200 g) shiitake mushrooms, torn into bite-size pieces
8 oz (200 g) oyster mushrooms, torn into bite-size pieces
2 tbsp fresh lemon juice, divided
Directions
- Put 6 cups (1.44 liters) of cold water in a large bowl.
- Soak farro in the water for 1-2 hours to help cook it more evenly and in less time. Set aside.
- Boil generously salted water in a large pot and cook spinach for about 45 seconds, or until just wilted and bright green.
- As quickly as possible, transfer and cool it down in a large bowl of ice water. Drain spinach and remove excess liquid by gently squeezing.
- Blend the spinach, 1/4 cup (60 ml) oil, and 1/4 cup (60 ml) water. Set to low just to break down the spinach.
- Then, increase to high and blend for about 2 minutes until smooth.
- With a fine-mesh sieve, pour into a bowl and discard solids. Cover and chill spinach purée until ready to use.
- Drain farro and place in a large saucepan. Toss in shallots, garlic, thyme, bay leaves, and 8 cups (1.92 liters) of water.
- Bring to a boil in over medium-high heat. Then, reduce heat and gently simmer for about 12-18 minutes
- Stir occasionally until farro is tender, but keep it al dente to avoid grains from bursting.
- Drain and discard aromatics.
- Return the farro to the saucepan. Coarsely chop peanuts and add to farro; set aside a few peanuts for serving.
- Preheat oven to 425o. In a bowl, toss mushrooms and 1/4 cup (60 ml) oil.
- On a wire rack set in a rimmed baking sheet, spread the mushrooms in a single layer. Season with salt.
- Roast for about 25-30 mins, until mushrooms are browned, soft, and crisp around the edges. Let it cool lightly.
- Then, place in bowl again and toss with 1 tbsp lemon juice. Set aside.
- Add 3 tbsp water to farro. Reheat over medium low, just enough to warm through.
- Remove from heat. Coat grains with just the right amount of spinach purée (not too saucy).
- Add remaining 1 tbsp lemon juice, drizzle with oil, season with salt.
- Transfer farro in a shallow bowl. Layer mushrooms over the top. Drizzle more oil, and sprinkle finely grated reserved peanuts on top.
- Serve and enjoy!
