Field Of Mushrooms Bowl Recipes

ROASTED MUSHROOM AND HALLOUMI GRAIN BOWL

Steps:

• Heat the oven to 425 degrees. On a parchment-lined sheet pan, toss together the mushrooms, scallions, halloumi and 3 tablespoons oil; season with salt and pepper. (The pan might be crowded, but that's OK.) Roast on the bottom rack until crisp and golden, 25 to 30 minutes.
• Meanwhile, in a large saucepan, cover the barley with 2 inches of water and season with salt. Bring to a boil over high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Drain, rinse under cold water, then leave in the strainer to drain again. Hold onto the saucepan; there is no need to wash it at this stage.
• In a small bowl, stir together the yogurt and olives; season to taste with salt and pepper.
• When the mushroom mixture is done roasting, finely grate the zest of the lemon over it and stir to combine. Shake the barley to get rid of any water, then transfer it back to the saucepan, along with the raw vegetables, herbs and the remaining 1 tablespoon oil. Halve the lemon and squeeze enough juice into the barley mixture until it tastes peppy and fresh (about 2 tablespoons); season to taste with salt and pepper.
• Spoon and spread out a small amount of the barley into bowls, then add small spoonfuls of yogurt and top with a layer of the mushroom mixture. Repeat with another layer of barley, yogurt and mushrooms. Drizzle with olive oil. Leftovers will keep for up to 2 days refrigerated. Adjust seasonings with salt and lemon juice.

FIELD OF MUSHROOMS BOWL

Steps:

• Make pickled onions and tomatoes:.
• In a medium bowl or measuring cup, combine vinegar and 1/2 teaspoon salt. Stir to dissolve and add onions and tomatoes. Toss to combine, cover, and place in the fridge for a minimum of 30 minutes or overnight.
• Make Roasted Garlic Hummus:.
• Preheat oven to 375 degrees. Place garlic on a small sheet of aluminum foil and drizzle with 2 teaspoons of olive oil. Fold sides of foil to enclose and place on a rimmed baking sheet. Transfer to oven and roast until garlic is caramelized and tender, about 15 minutes.
• When cool enough to handle, squeeze cloves from their skins and place in the bowl of a food processor, along with chickpeas, tahini, lemon juice, 3/4 teaspoon salt, and remaining 1/3 cup olive oil. Blend until a thick paste forms. With the mixer running, add ice water and process until until very smooth. Adjust consistency with additional ice water, if desired. Season to taste with salt and additional lemon juice.
• Make ancient grain mix:.
• In a medium saucepan, combine wild rice with 1 cup water and 1/2 teaspoon salt. In another saucepan, combine quinoa with 1 1/3 cups water and 1/2 teaspoon salt. Bring both pots to a boil, reduce to a simmer, and cover. Cook wild rice until tender, about 30-35 minutes. Remove from heat and let steam with lid on for an additional 5 minutes. Remove lid and fluff with a fork. For the quinoa, let cook 15 minutes, until just tender. Do not overcook. Remove lid and continue to cook, stirring occasionally, until any remaining liquid has evaporated. Transfer to a bowl, along with wild rice. Toss to combine.
• Make Field of Mushrooms:.
• Preheat a large cast iron skillet over medium-high heat. Add 3 tablespoons olive oil, swirl to coat pan, and add mushrooms. (If skillet isn't large enough, this can be done in two half batches.) Increase heat to high and saute, stirring occasionally, until mushrooms begin to turn golden. Season with salt and pepper, add thyme and rosemary, and stir to combine. Make a well in the center of the pan. Drizzle in the remaining 2 teaspoons olive oil and add garlic. Stir to coat and, incorporating mushroom mixture gradually, saute until garlic is softened, about 2 minutes more. Add stock and continue to cook until reduced by half.
• To serve:.
• Spread a generous dollop of the roasted garlic hummus on the bottom of a serving plate. Top with a portion of ancient grains, pickled onions and tomatoes, and mushrooms. Drizzle with olive oil, top with pepitas, cilantro, and dill, and serve.