Recipes › Maitake › Maitake & Farro Bowl
Recipe
Maitake & Farro Bowl
Crisp-roasted maitake over nutty farro with brown butter and sage — deep autumn flavor, available twelve months a year thanks to cultivation.
35 minTime
2Serves
7Ingredients
Made with Maitake
Brown butter & sageFarroParmesan
- 1Cook the farro in salted water according to packet instructions, then drain.
- 2Meanwhile, preheat the oven to 220°C. Toss maitake wedges in 2 tbsp olive oil and roast 18 minutes until crisp-tipped.
- 3In a small pan, melt the butter over medium heat until it turns nutty brown, then fry the sage leaves until crisp, about 1 minute. Remove leaves, reserve butter.
- 4Toss the cooked farro with the remaining olive oil and half the brown butter.
- 5Divide farro between bowls, top with roasted maitake, drizzle with remaining brown butter, scatter crispy sage, parmesan and lemon zest.
