Fennel, Farro + Mushrooms

BY MONICA KASS ROGERS THE NORTH SHORE WEEKEND

April’s showers and mild temperatures transform the Midwest’s barren winter terrain into a lovely green carpet of fresh growth. Foragers search the woods for wild ramps and mushrooms. Farmers markets come alive with asparagus and peas, spring garlic and parsnips, baby radishes, and, my favorite, snowy white fennel bulbs capped by feathery fronds. I’ve long loved the anise-like taste and crunch of raw fennel in slaws or salads but when roasted, fennel sheds that licorice flavor to become lusciously sweet and caramelly. Paired with the sexy silkiness of exotic mushrooms, nutty farro, zesty lemon, and fresh snipped parsley, this warm salad is delicious on its own, or as a side dish. I like to serve it with a drizzle of balsamic syrup and a smattering of shaved parmesan. I made this with an assortment of beautiful gourmet mushrooms (Lion’s Tooth, Blue Oyster, Chestnut, Lion’s Mane, and Elm Oyster) grown at Windy City Mushrooms, and available for pick-up at the Village Farmstand in Evanston. But the dish also works well with fresh foraged edible mushrooms, or mushrooms you may find through Grow Lake County, a website filled with links to local farmers and locally grown foods. If you are eating gluten-free, use brown rice instead of farro.

Serves 4

Ingredients

• 1 cup organic farro

• 2 teaspoons salt, divided

• 2 to 3 fennel bulbs, cores discarded, bulbs sliced into small pieces to make 3 cups (Save a few fronds for garnish)

• Freshly ground black pepper

• 5 tablespoons extra virgin olive oil, divided

• Zest from 1 lemon

• 2 teaspoons fresh lemon juice (or more, to taste)

• ½ cup yellow onion, slivered or shallot, slivered

• 3 cups fresh gourmet mushrooms (Oyster, Chestnut, Lion’s Mane, Lion’s Tooth), cleaned and sliced or substitute mix of cremini and shiitake mushrooms

• 2 cups fresh parsley leaves, minced

• ¼ cup shaved parmesan

• Balsamic glaze, as desired

Method

Preheat oven to 425 degrees. Prepare farro in a rice cooker (3 cups water to 1 cup farro) or prepare farro on stovetop as follows: In a heavy-bottomed pot over high heat, bring 2 quarts water to a boil with 1 teaspoon salt. Add 1 cup farro and return hot water to boiling. Reduce heat to medium and boil farro, uncovered, for about 30 minutes until soft. Drain off water. Place farro in a large bowl. Finely grate the zest of one lemon into the farro. Squeeze 2 teaspoons of juice from half of the lemon into the farro. Add 2 tablespoons of the olive oil. Stir. Set aside.

In a large shallow bowl, toss fennel pieces with 2 tablespoons olive oil, ½ teaspoon salt, and several grinds of fresh black pepper. Spread fennel in a single layer on a rimmed baking sheet. Roast for ten minutes. Stir fennel pieces. Roast for another 10 minutes or until caramelized and crispy on the edges. Remove from oven. Scoop roasted fennel into the farro.

In a sauté pan over medium-low heat, add the remaining 1 tablespoon of olive oil and slivered onion or shallot. Cook for three minutes, stirring. Add ½ cup water and continue cooking until onion is quite soft. Add sliced mushrooms and continue cooking until soft and no water remains in the mixture. Salt and pepper to taste. Stir in minced parsley. Scoop mixture into the bowl of farro. Stir to combine. Adjust seasoning with more lemon juice, salt, and pepper if desired. Place in a serving bowl (or bowls); top with shaved parmesan and drizzle with a small amount of balsamic glaze. Serve warm.