Portland Wild Mushroom Grain Bowl
Portland forest-leaning vegan bowl built on a mix of wild and cultivated mushrooms sauteed deep with garlic and thyme then plated over nutty farro with massaged kale, toasted hazelnuts, and a sharp shallot vinaigrette to anchor the Pacific Northwest weeknight meal.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear oyster mushrooms into pieces, halve shiitake caps, quarter cremini. Strip kale from stems and tear into pieces. Mince garlic and shallot separately. Pick thyme and parsley leaves.
Toast
Heat a small saucepan over medium-low. Add hazelnuts, shake for 4 minutes until skins crack. Rub skins off, roughly chop, set aside.
Simmer
Bring farro, vegetable stock, and 0.5 tsp salt to a boil over high heat, 3 minutes. Reduce to low, cover loosely, cook 18 minutes until grains are tender with a slight chew.
Saute
Heat 1/4 cup olive oil in a large skillet over medium-high, 2 minutes. Lay mushrooms in a single layer with 0.5 tsp salt, cook undisturbed 8–9 minutes until edges turn deep mahogany. Stir once, add garlic and thyme, cook 2 minutes over medium. Season with remaining 0.5 tsp salt and black pepper. While mushrooms cook, whisk shallot, sherry vinegar, Dijon, maple syrup, lemon juice, and remaining 1/4 cup olive oil for vinaigrette.
Build
Massage kale with 2 tbsp vinaigrette and a pinch of salt for 60 seconds until softened and tender.
Plate
Mound farro in two bowls, fan mushrooms over, pile kale alongside, scatter hazelnuts and parsley, finish with remaining vinaigrette and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.