"Nutty brown butter farro is the base for this vegetarian bowl, with hearty mushrooms and luxurious burrata atop. A flourish of fresh herbs strikes a perfect balance. You’ll want to make extra farro because you’ll want to eat it with everything!"
Brown Butter Farro and Miso Roasted Mushrooms with Burrata
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Prep time 10mins
Cook time 30mins
Serves or Makes: 2-4
Recipe Card
ingredients
- 1 cup farro
- 3 cups vegetable stock
- 1/2 teaspoon kosher salt, divided
- 4 tablespoons unsalted butter
- 2 tablespoons roughly chopped dill
- 2 tablespoons roughly chopped flat leaf parsley
- 1 tablespoons thyme leaves
- 1/4 teaspoon lemon zest
- 8 ounces burrata
- 16 ounces mixed mushrooms
- 1 tablespoon brown miso paste
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon black pepper
- 4 thyme sprigs
Method
Step 1
Preheat oven to 450 and place rack at top 1/3 of oven.
Step 2
In a medium saucepan, combine farro, stock and salt. Bring to a boil and reduce to a simmer and cook until tender, 30 minutes. Drain any excess water and transfer farro to medium bowl.
Step 3
Return saucepan to stove at medium heat. Melt butter until dark brown, approximately 3 minutes. Pour brown butter over farro, add dill, thyme leaves and parsley, and stir to combine.
Step 4
While farro is cooking, prepare the mushrooms. In a medium bowl, whisk together miso paste, extra virgin olive oil, pepper, salt. Add mushrooms and toss to combine. Place on parchment-lined baking sheet along with thyme sprigs and roast until charred and tender, approximately 10-12 minutes rotating pan and tossing mushrooms halfway through.
Step 5
To assemble, pour farro into large shallow bowl, add mushrooms on top and then top with torn pieces of burrata. Zest lemon over dish and garnish with dill, thyme and parsley leaves.