Eats, Treats, and No Meats: Wild Mushroom Farro Salad

Eats, Treats, and No Meats: Wild Mushroom Farro Salad

Welcome to another edition of “Eats, Treats, and No Meats” on Chef Steph's Corner!

In this three-part series, PA’s Corporate Chef Steph explores vegan or vegetarian-friendly dishes that use fresh, local produce as meat alternatives to showcase at the center of your Thanksgiving dinner table. 

Our third and final dish is a woody Wild Mushroom Farro Salad. Toss these fresh, earthy vegetables with Chef Steph's original Brown Butter Vinaigrette for an incredibly healthy side or main dish. Your Thanksgiving spread will never be the same! Get started with the recipe below.


Wild Mushroom Farro Salad


  • 1 cup farro
  • Kosher salt
  • ⅓ cup vegetable oil
  • 2 tablespoons olive oil
  • 8 ounces mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
  • Freshly ground black pepper
  • 2 sprigs thyme
  • 1 garlic clove, crushed
  • 6 tablespoons unsalted butter, divided
  • 3 cups fresh arugula, washed and dried
  • ¼ cup apple cider vinegar
  • 3 tbs Dijon mustard
  • ¼ cup capers, drained
  • 1 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste


Cook farro in a medium pot of boiling salted water until tender, 30-45 minutes. Drain; spread out on a baking sheet and let cool.

Meanwhile, heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.

Reduce heat to medium and add thyme sprigs, garlic, and 3 tablespoons butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.

Toss cooled farro, parsley, lemon juice, and mushrooms in a large bowl.

Add the rest of the butter to the skillet the mushrooms were cooking in, and cook on low heat until the butter becomes visibly brown, but not burnt. You should be able to smell the nuttiness of the butter. Before the butter burns, add the vinegar, Dijon, and capers to the butter, and pour over the rest of the ingredients. Add salt and pepper to-taste, and enjoy!


About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.

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