This week I'm back in the kitchen with New England Country Mart! I've been thoroughly loving the Maine Grains Farro that came in our delivery. It's filling, easy to make, and best of all, a blank canvas for whatever you may be craving. 

In contrast to my Moroccan Spiced Salmon with Yogurt and Cucumber Salad recipe, this hearty, earthy bowl is bursting with umami flavor thanks to fresh mushrooms. We used a seasonal chef's sampler pack that was available on NECM, but their current selection of maitake mushrooms will work beautifully. By far one of the perks of shopping at New England Country Mart is the rotating selection of seasonal produce. Top this bowl with your protein of choice, or add sliced avocado for a meatless alternative. 

Mushroom Steak & Grain Bowl with Miso Vinaigrette

NECM Shopping List

Farro

1 pack Mushrooms

1 Jalapeno

1/2 English Cucumber 

Prime Rib Eye

1/2 cup O-Med Olive Oil

Butter

From the pantry...

1 tablespoon White Miso

1/2 tablespoon Dijon Mustard

3 tablespoons Rice Wine Vinegar

2 tablespoons Sesame Oil 

Directions: Prep farro according to package directions or your preferred ratio, set aside. For the vinaigrette whisk together miso, dijon and rice wine vinegar and set aside. While whisking, slowly add olive oil and emulsify. Finish with sesame oil. 

Heat 1 T olive oil over medium-high heat in a nonstick skillet. Sear mushrooms on each side until golden and crispy, about 3 minutes. Add a tablespoon or two of butter to the pan and baste mushrooms until they are tender and fully cooked, another 1-2 minutes. In another pan, sear steak on high heat, about 5 minutes per side or until it reaches your desired temp. 

Thinly slice jalapeños and mushrooms and arrange over farro. Drizzle with Miso Vinaigrette. Feel free to double or triple the Miso Vinaigrette-- we use the leftovers on greens and salads throughout the week!