A meatless delight of roasted Romanesco and oyster mushrooms.
Whenever I spot Romanesco at the market I am instantly mesmerized—the chartreuse cones swirling and spiraling in a fractal pattern seem more like art than produce. But, as tempted as I am to just leave it out for decoration, Romanesco is actually quite delicious. It has a firm texture and subtle nutty flavor, and for this recipe it is roasted until browned and tender. Another natural beauty, the tiny clustered trumpets of oyster mushrooms, roast with it, becoming crisp and meaty. The farro pilaf offers a pleasant earthy chew and is flavored with shallots and sage. This dish is finished with a sprinkling of tangy goat cheese and some crunchy pepitas.
Roasted Romanesco with Farro Pilaf
Beatiful swirling Romanesco, with its firm texture and subtle nutty flavor, is the the star of this dish. It roasts along with oyster mushrooms, which become crisp and meaty in the oven. These roast while also making a flavorful herb infused farro pilaf that serves as the base of this dish. It is finished with goat cheese and pepitas for a bit of tanginess and crunch.
Ingredients
- 3 tbsp extra virgin olive oil divided
- 2 shallots peeled and chopped
- 1 rib celery chopped
- 2/3 cup pearled farro rinsed
- 4 sage leaves chopped
- Salt and pepper
- 1/3 cup dry white wine
- 1 head Romanesco broccoli or regular broccoli washed
- 4 oz oyster mushrooms torn into bite sized pieces
- 1 tsp thyme
- 3 bay leaves
- 2 oz goat cheese
- Pepitas optional, for serving
Instructions
- Preheat oven to 450°.
- Heat 1 tbsp extra virgin olive oil in a medium saucepan over medium heat. Add shallots and celery and cook for 2-3 minutes until softened and fragrant. Add farro, sage, 1/2 tsp salt, and 1/4 tsp pepper and cook for 1 minute while stirring. Add wine and 1.5 cups water and increase heat to high to bring to a boil. Once boiling reduce heat to low to maintain a simmer. Cover and cook for about 35 minutes until liquid has absorbed and farro is al dente.
- Meanwhile, slice Romanesco in half from tip to base and cut out the core. Cut florets into bite-sized pieces and place on a sheet pan along with oyster mushrooms, thyme, and bay leaves. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper and drizzle with 2 tbsp extra virgin olive oil. Toss everything together to coat in oil. Transfer to oven and bake for about 25 minutes until Romanesco is softened and browned and mushrooms are tender-crisp.
- To serve, divide farro amongst bowls. Top with mushrooms and Romanesco. Crumble goat cheese into bowls and sprinkle with pepitas if using.
Notes
Regular broccoli or cauliflower could be substituted for romanesco.
