Sauteed Oyster Mushrooms with Red Russian Kale and Farro Risotto
Yes, it’s true, a vegetarian recipe! This is a very cheap dish that will hit the spot on a cold winter day. Although there are 3 components, there won’t be a need to write out each one separately. There are a few substitutions that can be made. Oyster mushrooms can be substituted for any other mushroom. The vegetable stock can also be substituted for chicken or beef stock.
Farro Risotto (Makes 4 Servings)
1 C Pearled Farro
½ C White Wine
1 Celery Stalk (Small Dice)
1 Carrot, Peeled (Small Dice)
1 Sm. Onion (Small Dice)
2 Garlic Cloves Minced
3 C Hot Vegetable Stock
2 Tbls Fresh Minced Parsley
1 Bunch Red Russian Kale
8oz Oyster Mushrooms
2 Sprigs Rosemary
1 Tbls Butter
2 Tbls Olive Oil
Small dice the onion, carrot, and celery. Sweat with 2 Tbls olive oil on medium-high for 5 minutes then add garlic.
While vegetables are sweating, heat up your stock.
Add pearled farro and toast for 5 minutes. Be sure that there is enough fat left in the pan to coat the farro.
Add the hot vegetable stock to the farro in small batches, cooking down liquid after every addition.
After all the stock is cooked out, the farro should be juicy and tender. Season with salt, pepper, and chopped herbs.
Saute kale with a little oil and a pinch of salt. Add a little water to the pan and cover to steam the kale.
Trim oyster mushroom ends and any dirty spots with a paring knife. In a new saute pan, melt some butter on medium-high. Saute mushrooms with salt and pepper. Finish with some fresh minced rosemary.