1400 700 vegan oystermushroomdynamitewithfarro horizontal

Oyster Mushroom Dynamite

with Farro & Spinach Plum Salad

dinner

Grain Bowl Dinner Japanese Soy-Free Nut-Free <600 Calories Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
510
FAT
28g
CARBOHYDRATES
58g
PROTEIN
13g

MAIN INGREDIENTS

  1. ¾ cup farro
  2. 1 garlic clove
  3. 1 lemon
  4. 8 oz oyster mushrooms
  5. 1 plum
  6. 2 scallions
  7. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  8. 2 tbsp Roland® Sriracha
  9. 2 tbsp sesame oil
  10. 2 oz spinach
  11. 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the farro

Add the farro and a pinch of salt 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, 18 to 20 minutes. Drain and return the grains to the saucepan, off heat.

2
Prepare the produce

Peel and mince the garlic. Halve and juice the lemon. Trim the stems of the oyster mushrooms. Thinly slice the plum. Thinly slice the scallions.

3
Make the spicy mayo

Add the minced garlic, just 1 tbsp lemon juice, Vegenaise, Sriracha, and a pinch of salt to a small bowl. Whisk spicy mayo until smooth.

4
Crisp the mushrooms

Add the sesame oil to a large nonstick skillet over medium-high heat. Add trimmed oyster mushrooms and cook until browned and crispy in places, 8 to 10 minutes. Remove mushrooms from heat and drizzle with spicy mayo.

5
Make the spinach plum salad

Add just 1 tbsp lemon juice, sliced plum, spinach, 2 tsp vegetable oil, a pinch of salt and pepper to a large bowl. Toss to combine. Taste, and add salt and pepper as necessary.

6
Serve

Divide the cooked farro between plates. Top with oyster mushroom dynamite and sliced scallions. Serve with spinach plum salad. Dig in!