Farro with Oyster Mushrooms & Onions

One of my goals in retirement is to shop more at the farm markets, in order to support local farmers and eat more seasonally. It’s something I could never find the time to do when I was working. (Though I have friends who managed to do so even with full time jobs, so really, what was my excuse?…) Although I adore the Union Square Green Market, it’s a bit of a schlep to visit on a regular basis. Thankfully, we have a wonderful farmer’s market every Sunday here on the Upper West Side, on Columbus Avenue just behind the Museum of Natural History. That’s where some lovely-looking oyster mushrooms caught my eye last weekend. Actually, they were the only variety the mushroom guy had left by the time we reached the market late afternoon. I brought them home in a brown paper bag. Then they sat in the fridge for a day or so while I wondered what to do with them. I decided not to make this mushroom-broth infused farro, or this mushroom risotto with those oyster babies. Rising food prices have led us to commit to cutting out food waste and working first from the fridge, freezer and pantry when planning dinner. So instead, I reached for the leftover farro I discovered in the fridge, and concocted a little mushroom-onion delight. We served it alongside some sausages we found in the freezer and a salad made with greens and leftover homemade lemon dressing from the fridge. It was a delicious and satisfying dinner. I’m really enjoying sh...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Pasta Rice & Potatoes Vegetables Vegetarian Farro Food waste leftovers mushrooms Oyter Mushrooms Source Type: blogs