2 cups dried farro grain
4 tablespoons extra virgin olive oil
1 Tbsp vegetable oil
4 Tbsp butter
½ lb baby carrots, halved lengthwise
3 oz cremini mushrooms, quartered
3 oz oyster mushrooms, quartered
1 shallot, thinly sliced
2 tablespoons fresh chopped parsley
1 teaspoon red chili flakes (optional)
juice of ½ lemon
Kosher salt & fresh ground black pepper
Preheat oven to 400°F.
In a medium saucepan, bring 2 cups of water to a boil over high heat. Add farro and season with Kosher salt. Reduce heat to medium to maintain a simmer.
Cook farro, uncovered, until tender and soft, about 20 mins. Once cooked, drain farro of any excess water and set aside.
In a heavy bottom skillet, add 1 Tbsp of olive oil, 1 Tbsp of vegetable oil, and the butter and heat on medium high until butter is melted.
Add the carrots and sauté until the butter browns and carrots start to take on color.
Once carrots begin to color, move to the oven and roast while you cook the mushrooms. About 5 - 10 mins.
In a medium skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat.
Add the mushrooms in batches and season with salt, allow the mushrooms to turn golden brown before proceeding.
Once mushrooms have good color add the shallots, chili flake, and black pepper. Sauté until shallots are soft and starting to brown. Do not worry about burning the mushrooms, they only taste better the crispier they get.
I prefer to serve all of ingredients in one bowl but separately. (refer to the video) but feel free to mix all together.
Pro-tip: Feel free to use your favorite mushrooms to replace button or oyster mushrooms.
Pro-tip: If you're not vegetarian, add some crispy lardon pieces to this dish for an extra layer of flavor.
