Oyster Mushroom Dynamite
with Farro & Spinach Plum Salad
- ¾ cup farro
- 1 garlic clove
- 1 lemon
- 8 oz oyster mushrooms
- 1 plum
- 2 scallions
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 2 tbsp Roland® Sriracha
- 2 tbsp sesame oil
- 2 oz spinach
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with lid
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.
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.
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.
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.
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.
Divide the cooked farro between plates. Top with oyster mushroom dynamite and sliced scallions. Serve with spinach plum salad. Dig in!