Mushroom, Zucchini and Farro Salad For Dinner
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Easy but takes some time
This Mushroom, Zucchini and Farro Salad is my new favorite summer/fall salad for dinner. If you have been following me you know I like to make layered, plant-forward salads for dinner. In general, all you need to make these healthy meals is my Salad For Dinner Master Recipe. This particular combination of ingredients, however, is worthy of its own recipe. It makes the best of summer zucchini, includes healthy and delicious mushrooms and the leftovers make a killer frittata for the next day.
The Ingredients
Greens
I like to start this salad with a layer of spinach, arugula, baby kale or other mixed lettuce.
Zucchini
Mixture of Pattypan and other miniature zucchini
You can use regular zucchini, Pattypan squash, yellow zucchini or the miniature zucchini you find at farmers' markets. I use Pattypan when I can get my hands on them as well as other miniature zucchini. I like the higher ratio of skin to flesh on miniature zucchini, but any zucchini will do. For larger zucchini, cut them in 2" bite-size slices. I cut pattypan zucchini in half and roast them cut-side down so they caramelize.Mushrooms
I have the good fortune of having a fabulous mushroom farmer at my local Newport Pier Sunday farmer's market -- Hidden Pearl Mushrooms.
John, the purveyor, grows Lion's Mane, Blue Oyster, Pink Oyster and Golden Oyster mushrooms at an indoor farm in Anaheim. I like to use oyster mushrooms for this recipe, but any mushrooms will do. Hidden Pearl's oyster mushroom clusters are enormous, with some approaching the size of a human head. One of these giant mushroom heads will make enough salad to feed 4 - 6 people. Leftovers make a delicious frittata the next day.
I have used Blue, Pink and Golden oyster mushrooms for this Mushroom, Zucchini and Farro Salad for Dinner recipe.
John says the Golden oyster mushrooms have a faint seafood flavor which is enhanced when cooked with seafood and the pink oyster mushrooms taste a bit like ham.
How to Prepare and Cook Oyster Mushrooms
John recommends removing the mushroom petals from the stem, tearing them so there is more rugged surface area to absorb flavors. The stem is also edible, but takes a little more preparation as they are a lot tougher than the petals. My biggest success with the stem is to simply simmer it down in water to create a mushroom stock. You can add garlic, carrots, celery, onions and other flavorings to the stock if you wish.
I sauté the mushroom petals in a large 14" frying pan with some good olive oil, sliced garlic, kosher salt and pepper.
The petals cook down quickly.
Health Benefits of Oyster Mushrooms
Oyster mushrooms have been used in traditional medicine for centuries to treat high cholesterol, infections and diabetes. They are low in calories, carbs and fat and contain a variety of vitamins, minerals and antioxidants. Various studies show oyster mushrooms may promote heart health, boost your immune system, help regulate blood sugar and support brain ands gut health.
Farro
Farro is my favorite healthy whole grain that I use in many of my Salads-For-Dinner because in addition to being delicious, they are high in fiber and help make salads more filling. Farro is high in protein, fiber, magnesium, vitamins and minerals. I like to cook it with chopped onion in vegetable or chicken stock and maybe some chopped herbs, like rosemary or basil. You can stir in a little grated parmesan cheese to the cooked farro if you like.
Assembling Mushroom, Zucchini and Farro Salad For Dinner
After the farro, mushrooms and zucchini are all cooked, I begin layering them. Greens on the bottom, farro on top of the greens, zucchini in a ring around the farro and mushrooms on top.
I like to garnish with a little grated parmesan or crumbled feta, but cheese is optional. Some chopped fresh herbs is also nice. I drizzle the entire salad with a good quality olive oil, or my favorite Stonehouse Chili infused olive oil and serve with wedges of lemon.
Make a Frittata the Next Day with Leftovers
Next-day frittata made with leftovers, feta cheese and some chorizo I had on hand
What I really love about this dish is I use the leftovers to make a fabulous frittata the next day, which translates into a couple more meals. This frittata is very versatile and can be served for breakfast, lunch or dinner. This 12" frittata will make 6 servings.- Heat up the leftovers in a 12" cast iron or oven proof skillet. If you want you can add a handful or two of assorted chopped herbs.
- Whisk together 12 eggs, 3 tablespoons milk, 1 cup of crumbled or grated cheese and season with kosher salt and pepper.
- Pour the egg mixture over the leftover veggies and cook on medium heat until it begins to brown around the edges.
- Transfer the pan to a 400 degree oven and cook until the frittata is almost solid in the center. Remove and let sit for 5 minutes before slicing into wedges.
Mushroom, Zucchini and Farro Salad For Dinner
I hope you enjoy this Mushroom, Zucchini and Farro Salad for Dinner as much as my family does. It is a great opportunity to experiment with some interesting mushrooms to create a tasty, delicious and healthy vegetarian dinner.Mushroom, Zucchini and Farro Salad For Dinner
Prep
Cook
Total
Yield 4 - 6 servings
Mushroom, Zucchini and Farro Salad for Dinner is a delicious, healthful, vegetarian meal. Bonus: leftovers can be made into a wonderful frittata suitable for breakfast, lunch or a light dinner.
Ingredients
For farro:
- Splash of olive oil
- 1/2 onion, finely chopped
- 1 cup farro, rinsed
- 3 cups chicken or vegetable stock
- 1/4 to 1/2 cup grated parmesan cheese (optional)
- 2 - 3 T chopped fresh herbs such as rosemary, basil or parsley (optional)
For zucchini:
- Splash of olive oil
- 2 pounds Pattypan or other type of zucchini
- Kosher salt and fresh ground pepper
For the mushrooms:
- Splash of olive oil
- 1 large head of oyster mushrooms or 1.5 pounds of any kind of mushroom
- 4 garlic cloves, thinly sliced
- Kosher salt and pepper
For the salad:
- 5 ounces of spinach, arugula, baby kale or mixed greens
- 1 lemon sliced into 6 wedges
- Good quality extra-virgin olive oil or chili-infused olive oil
- Handful of feta cheese crumbles (optional)
- Handful of chopped herbs such as basil, cilantro, parsley or dill (optional)
Instructions
For farro:
- Put a splash of olive oil in a medium-sized pot, bring to medium-high heat. Add chopped onion and cook until onions just start to take on color. Add farro and stir, cooking for another minute or two. Add chicken broth and bring to a boil, reduce heat and cook for about 25 minutes, or to package instructions. If adding fresh herbs, stir in the last few minutes of cook time.
- When farro is cooked to al dente, remove from heat, pour out any excess liquid and stir in grated parmesan cheese if using. Set aside until assembling salad.
For zucchini:
- While the farro cooks, heat oven to 400 degrees fahrenheit. Slice Pattypan zucchini in half. If using regular zucchini slice in 1 1/2' slices. Toss with olive oil and spread out on a baking sheet. Do not overcrowd. Use two pans if needed, otherwise the zucchini will steam and not caramelize. Roast for about 20 minutes, turning once. Zucchini is done when the cut sides are nicely browned. Remove from oven and leave in pan until ready to assemble salad.
For mushrooms:
- If using oyster mushrooms, working with a short knife, slice the mushroom petals off the stem. Set the stem aside and then tear the larger petals in half or thirds. If using other types of mushrooms, cut into bite-sized pieces.
- Heat a large frying pan (I use a 14" pan) with a little olive oil. Add the mushrooms and cook for a couple minutes, then add the sliced garlic, kosher salt and pepper. Stir while sauteing until mushrooms have changed color, are starting to brown at the edges and have shrunk considerably. Leave in pan until ready to assemble salad.
Assembling the salad:
- Spread the spinach, arugula or kale over the platter. Spread the cooked farro down the middle of the platter. You will likely have more farro than you need for this salad, so put the excess in the fridge for another salad later in the week.
- Arrange the roasted zucchini around the edges of the platter and top with sauteed mushrooms.
- Drizzle with some good quality olive oil or chili-infused olive oil and garnish with lemon wedges.
- Optionally, you can add chopped herbs, feta cheese crumbles or shaved parmesan cheese to the top of the salad. I have also used a little bit of crisped prosciutto for a little flavor pop, if you don't mind going outside the vegetarian nature of this salad.
Courses dinner
Cuisine New American
2 COMMENTS
This is one of my favorite salads!
Thank you Deena. It is a tasty one!