Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Vegan Farro Bowl with Morels, Asparagus, and Tarragon Gremolata

Morels lend an earthy, smoky flavor to a springtime grain dish featuring fresh asparagus.

Get access to everything we publish when you sign up for Outside+ Join today!.

This farro with morel mushrooms, asparagus, and paragon gremolata is a celebration of spring flavors. The season is high hunting season for morel foragers, and the distinctive-looking wild mushrooms often find their way to farmers’ markets. Dried morels offer a year-round alternative. Don’t be put off by the high price of this rubust-flavored fungi — a little goes a long way when using them. Look for semi-pearled farro, which cooks in just 20 minutes, for this recipe.

 


More Related Recipes to Try Next:
Oyster Mushroom and Kabocha Squash Pasta
Vegan Chilaquiles
Chickpea Salad


Vegan Farro Bowl with Morel Mushrooms, Asparagus, and Tarragon Gremolata

Servings
6

Ingredients

  • 10 oz. fresh morel mushrooms, cut crosswise into ¾-inch pieces, or ½-oz. package dried morel mushrooms
  • 4 cups low-sodium vegetable broth
  • 1 ¼ cups semi-pearled farro
  • 3 Tbs. olive oil, divided
  • 1 small onion, chopped (1 cup)
  • 8 oz. cremini mushrooms, sliced
  • 2 Tbs. chopped fresh Italian parsley
  • 1 Tbs. chopped fresh tarragon
  • 1 garlic clove, minced (1 tsp.)
  • 1 tsp. grated lemon zest
  • 1⁄3 cup coarsely chopped toasted hazelnuts
  • 16 large asparagus, ends trimmed, cut diagonally into 1 ½-inch-long pieces

Preparation

1  If using dried morels, bring 1 cup water to boil in small saucepan. Add dried morels; cover, and remove from heat. Let stand 20 minutes. Drain, reserving soaking liquid. Coarsely chop morels.

2  Bring vegetable broth and mushroom-soaking liquid or 1 cup water to a boil in medium saucepan. Add farro, reduce heat to medium-low, and cook, uncovered, 15 to 20 minutes, or until just tender but still slightly firm to bite. Drain farro, reserving cooking liquid.

3  Heat 2 Tbs. oil in large nonstick skillet over medium-high heat. Add onion, and sauté 1 minute. Add morels and cremini mushrooms, and sauté 3 to 5 minutes, or until onions are deep golden and morels begin to crisp. Season with salt and pepper, if desired, and set aside.

4  Stir together parsley, tarragon, garlic, and lemon zest in small bowl; set aside.

5  Heat remaining 1 Tbs. oil in small nonstick skillet over medium-high heat. Add hazelnuts and sauté until heated through. Set aside.

6  Bring reserved farro-cooking liquid to a boil in a large saucepan. Add asparagus, and cook 2 minutes, or until crisp-tender. Using slotted spoon, transfer asparagus to morel mixture. Add farro, ¼ cup reserved cooking liquid, and half of gremolata, and toss over medium-high heat until warmed through.

7  Spoon farro into 4 shallow bowls. Spoon reserved cooking liquid around farro, if desired. Sprinkle with hazelnuts and remaining gremolata.

Nutrition Information

  • Serving Size per serving
  • Calories 297
  • Carbohydrate Content 40 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 9 g
  • Protein Content 10 g
  • Saturated Fat Content 1 g
  • Sodium Content 109 mg
  • Sugar Content 5 g