Warm farro salad with mushrooms | Autumn lunch
(0)
35 min
Quick
Sezamo
O salată caldă italiană reconfortantă și plină de savoare, perfectă pentru zilele de toamnă. Boabele hrănitoare de farro sunt combinate cu ciuperci brune rumenite cu usturoi și cimbru, rucola proaspătă, parmezan aromat și o notă proaspătă de lămâie.
Preparation method
Preparing the grains
Rinse the farro grains under cold running water. Bring them to a boil in a saucepan with water and half a teaspoon of sea salt for 20-25 minutes, until tender but slightly al dente. Drain well and let cool slightly in a large bowl.
Sautéing the aromatic mushrooms
Wipe the button mushrooms with a damp paper towel and slice them generously. Peel and finely chop the garlic cloves.
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the mushrooms and brown them for 6-8 minutes, without moving them too often, until golden. Add the chopped garlic, fresh thyme leaves, a pinch of salt and ground black pepper, cooking for another 1-2 minutes until fragrant.
Chef's tip
For an even more intense Tuscan flavor, you can sauté the mushrooms with a wild mushroom mix if available in season.
The salad can be enjoyed warm or at room temperature, making it an ideal option for office lunch.
45 min
Under an hour
