Baked Oyster Mushroom Dynamite

Preheat the oven to 450°F. Add the farro to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat.

Trim just the ends of the stems away from the oyster mushrooms. Peel and mince the shallot. Thinly slice the scallion. Slice the plum. Roughly chop the baby spinach. Halve the lemon.

Grate 1 clove garlic into a medium bowl with a microplane (reserving the other for the Summer Squash Flatbreads). Add the Vegenaise, as much of the Sriracha as you’d like, 1 tbsp lemon juice, and a pinch of salt. Stir the dynamite sauce well to combine.

Add the sesame oil to a large oven-safe skillet or cast iron pan and swirl it around to coat the bottom. Spread the minced shallot over the bottom of the skillet and lay the oyster mushrooms on top. Spread the dynamite sauce over the mushrooms with a spoon. Place the skillet in the oven and bake oyster mushroom dynamite until bubbly and browned in places, about 10 to 12 minutes.

In a large bowl, whisk together 1 tbsp lemon juice, 2 tsp vegetable oil, and a pinch of salt and pepper. Add the sliced plum and chopped spinach and toss salad well to combine.

Fluff the farro with a fork and season with a pinch of salt. Divide the farro between plates and top with the baked oyster mushroom dynamite. Sprinkle with sliced scallion. Serve with the spinach plum salad.