Sunday, April 28, 2013
This Farro Salad with Roasted Mushrooms and Parmesan by Merrill on Food 52 was recommended to me by my colleague, who claimed that it's simple to make. Since we love our mushrooms and have most of the ingredients on hand, I brought it into our dinner rotation last week. I was amazed that it didn't need garlic or onions. Mushrooms are rather bland, so I thought it would need one or the other. I was wrong. The cheese and lemon juice really carry the flavor. And, farro has become my new favorite grain. That said, I prefer more mushrooms to farro, unlike Merrill. You'll see that I added a few more ounces. Also, I didn't have ungrated Parmesan, so I substituted it with the grated Pecorino Romano we always have on hand. I know it would have been better the other way, but the flavor was still there. You may find my adaptation of the original recipe after the jump. Enjoy!