Mushroom and Asparagus Grain Bowl

4 Servings
Back to recipe


  • 1 tablespoon olive oil, divided
  • 6 ounces shitake mushrooms, stemmed and sliced (about 3 cups)
  • 1 teaspoon minced fresh garlic
  • 1 large bulb of fennel, thinly sliced (about 3 cups). Save the fronds
  • 8 ounces fresh asparagus, trimmed and cut into 2-inch pieces (about 1 1/2 cups)
  • 4 cups cooked farro
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/3 cup thinly sliced scallions
  • 1/4 cup toasted sliced almonds
  • 1/4 cup shaved Parmesan cheese
  • 2 tablespoons chopped fennel fronds


  1. Heat 1 ½ teaspoons oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned and liquid has evaporated, stirring occasionally. Add the garlic and cook about 1 minute. Transfer to a plate.
  2. Reduce heat to medium; add remaining oil to the skillet. Add the sliced fennel and asparagus, cook, stirring occasionally until just tender, about 6 minutes. Transfer to a plate.
  3. Place cooked farro in a large bowl. Stir in butter, lemon zest and lemon juice until butter is melted. Divide among 4 bowls. Top with mushroom mixture, fennel and asparagus, scallions, almonds and salt. Sprinkle each bowl with Parmesan cheese and fennel fronds and serve.