Brown Butter Farro and Miso Roasted Mushrooms with Burrata
"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!"
-- @petersom


Prep time 10mins
Cook time 30mins
Serves or Makes: 2-4


  • 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


  • 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.