Creamy Lobster Mushrooms, Chanterelles, Farro, & Arugula Salad Recipe

I am completely wild about wild mushrooms. My favorite section of our local grocery store is the mushroom area, where I can find varieties of foraged mushrooms (mostly from Oregon) such as lobster mushrooms, chanterelles, nebrodinis, forest namekos and more! I am obsessed - on a weekly basis, I buy anywhere from a pound or two of wild mushrooms for dinner. 

One of our favorite dishes to make is a very simple & easy one but absolutely satisfying for the soul. It combines some of my favorite things: lobster mushrooms, chanterelle mushrooms, farro and arugula. So yes, it's completely vegetarian! 

The lobster mushrooms are cooked in cream, making the tough texture turn rich, creamy, and tender to bite. The chanterelles are sauteed in olive oil and produces a meaty and chewy texture with earthy and semi-fruit like taste. Farro has a nutty and complex taste but a delicate chew. When you put everything together, you get this great salad combination of creamy, rich, earthy and nutty deliciousness with a spicy kick from the arugula. 

This is something we just thought of one day several months ago and we have been making this about once or twice a month since then because it's just so darn delicious. If you're wild about mushrooms like I am, you'll love this dish. 

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CREAMY LOBSTER MUSHROOMS, CHANTERELLES, FARRO, AND ARUGULA SALAD

Serves 2 people

INGREDIENTS

  • 4 medium-large lobster mushrooms, washed, sliced
  • 1/2 lb fresh chanterelle mushrooms, washed, sliced
  • 1/2 cup heavy cream
  • 1 cup dry farro/wheatberries
  • 5 oz package of baby arugula or arugula (spring mix or baby kale works too)
  • olive oil
  • kosher salt
  • pepper

DIRECTIONS

  1. Cook farro as instructed by package, or learn how to cook farro from Chef in You.
  2. In a large pan over medium-high heat, use 1 tablespoon of olive oil. Add the lobster mushrooms. Add in a pinch or two of salt. Grind some fresh ground pepper. Saute the mushrooms for about 5 minutes and then add in the heavy cream. Reduce the heat to medium and let the cream reduce completely, about 10 minutes. See photo below. Set aside. 
  3. In a large pan over medium-high heat, use 1 tablespoon of olive oil. Add the chanterelle mushrooms. Add in a pinch or two of salt. Grind some fresh ground pepper. Saute the mushrooms and keep stirring it until liquid is evaporated and mushrooms are tender, about 7-9 minutes. Set aside.
  4. Now it's time to start plating. Grab some arugula and place it on the plate. Then spoon on some farro and top it off with the lobster and chanterelle mushrooms. If you have any lobster oil on your pan, drizzle it on top of your salad. Serve and enjoy! 

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