Well hey there, it’s just Mary this time! So it’s been a while since the last post, but I’ve officially finished my first year at university and I now have time to cook to my heart’s content this summer! Last night I tried to recreate a dish I had at school, and came up with a savory and satisfying Farro Salad with Balsamic Mushrooms.
I started with the mushrooms, sautéing about 2 to 3 ounces of them in a pan with white wine and balsamic vinegar; I used this recipe as a guideline, adjusting the amounts to my needs and preferences. They turned out really deliciously and gave the salad the perfect tangy bite.
Good luck keeping yourself from eating them while you prepare the rest of the dish…..
For the main ingredient of the dish I picked up this farro blend from Fresh Market that already had similar ingredients to what I was looking for - onion, garlic, rosemary. It was an ok base, but didn’t taste quite how I wanted it to; for the future, I think I’ll sauté my own fresh onion and include freshly-chopped rosemary, etc.
Good luck keeping yourself from eating them while you prepare the rest of the dish…..
For the main ingredient of the dish I picked up this farro blend from Fresh Market that already had similar ingredients to what I was looking for - onion, garlic, rosemary. It was an ok base, but didn’t taste quite how I wanted it to; for the future, I think I’ll sauté my own fresh onion and include freshly-chopped rosemary, etc.
After I finished cooking the farro, I added some salt and pepper, and maybe about ¼ cup of olive oil. I then let it chill in the fridge for a bit, before I added in the mushrooms, some freshly-chopped parsley, and toasted almonds. You can serve this salad cold, or room temperature, but make sure to give it time to sit before you serve it so the flavors can blend together. Hope you enjoy!