Sautéed Mushroom Grain Bowl

Mediterranean grain bowls celebrate simple produce and hearty ancient grains. Here, golden sautéed oyster and cremini mushrooms meet chewy farro, crisp apple, chickpeas, and a bright lemon-Dijon finish.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 58g carbs
• 16g fat
• 3g fiber

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Ingredients

• 14 oz fresh oyster and cremini mushrooms
• 3 cups cooked farro
• 4 cups baby spinach
• 1 large crisp apple
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large shallot
• 2 garlic cloves
• 1 tsp minced fresh rosemary
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted pepitas
• 2 tbsp fresh dill

Instructions

1. 1Pat the mushrooms dry and tear or slice them into hearty pieces so they keep a meaty bite after cooking.
2. 2Heat a large 12-inch skillet over medium-high heat. Add a drizzle of olive oil, then the mushrooms in a single layer; resist stirring for 3–4 minutes so they sear and release moisture.
3. 3Add the thinly sliced shallot and minced garlic. Continue sautéing 4–5 minutes more until the mushrooms are golden-brown and fragrant and the shallot softens.
4. 4Stir in the rosemary, smoked paprika, salt, and pepper. Cook 30 seconds longer so the spices bloom, then remove the pan from heat.
5. 5In a small jar, shake the remaining olive oil with lemon juice, Dijon, honey, and salt until the dressing is bright and emulsified.
6. 6Warm the cooked farro if it is cold. Divide the farro among four bowls as the base.
7. 7Pile baby spinach over the grains so the residual heat wilts it lightly. Spoon the hot sautéed mushrooms and chickpeas over the top.
8. 8Thinly slice the apple and tuck the slices the bowl for fresh crunch and sweetness.
9. 9Drizzle each bowl generously with the lemon-Dijon dressing, then finish with toasted pepitas and torn dill. Serve warm or at room temperature for an easy desk lunch.