Category: Mushroom Recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 – 3
Introduction
This grain bowl is built on the same principles we use in the field and lab – balance, diversity, and transformation.
Roasting pink oyster mushrooms pulls out their deep umami and crisp edges, while the grains and greens soak up the caramelized drippings. A squeeze of lemon ties everything together, bringing life back into the dish.
It’s simple enough for a busy evening, yet elegant enough to serve at a workshop lunch or farmers’ market tasting.
Ingredients
For the roasted mushrooms:
- 10 oz pink oyster mushrooms, trimmed and torn into large pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- Freshly cracked black pepper
For the grain base:
- 1 ½ cups cooked farro, quinoa, or brown rice
- 1 tablespoon olive oil or butter
- Pinch of salt
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- 1 teaspoon chopped parsley or dill
- Salt and pepper to taste
For serving:
- 2 cups arugula or baby spinach
- Optional toppings: sliced avocado, roasted carrots, or soft-boiled eggs
Method
Step 1 – Preheat and Prep
Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss mushrooms with olive oil, smoked paprika, salt, and pepper. Spread evenly without crowding.
Step 2 – Roast
Roast for 15 – 20 minutes, turning once, until edges are browned and crisp. Set aside.
Step 3 – Warm the Grains
In a large skillet, heat olive oil or butter over medium heat. Add cooked grains and stir until warmed and lightly toasted. Season with salt.
Step 4 – Make the Dressing
In a small jar, combine olive oil, lemon juice, honey, Dijon, herbs, and salt. Shake until emulsified.
Step 5 – Assemble
In a large bowl, layer grains, greens, and roasted mushrooms. Drizzle dressing over top and toss lightly.
Finish with extra herbs, lemon zest, or a drizzle of olive oil.
Make It Yours
- Add crunch – Top with toasted pumpkin seeds or almonds.
- Make it vegan – Use maple syrup and olive oil.
- Protein boost – Add a poached egg or grilled tofu.
- Add color – Mix in roasted beets, squash, or pickled onions.
Notes and Tips
- Spread mushrooms in a single layer to ensure they crisp instead of steam.
- For meal prep, keep dressing separate until serving.
- The dressing doubles beautifully as a marinade for vegetables or fish.
Serving Ideas
Serve warm or at room temperature. It’s perfect as a complete lunch or as a side for roasted meats or hearty stews.
This bowl holds up beautifully for markets, demos, and workshops — hearty, bright, and impossible not to photograph.
Storage
Store components separately for up to 3 days. Reheat mushrooms and grains before combining for best texture.