Name: Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 8 ounces white button mushrooms, halved; 1 tablespoon extra virgin olive oil; ½ teaspoon fine ground sea salt; ¼ teaspoon ground black pepper; 2 cups cooked wheat berries, warm; 2 green onions, sliced; 2 tablespoons dried cranberries, chopped; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh orange juice; 1 teaspoon curry powder; ¼ teaspoon fine ground sea salt

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 1x

Author Mushroom Council

This grain salad is bursting with the flavors of earthy mushrooms, nutty grains, and a hint of citrus. Feel free to substitute any of your favorites grains for the wheat berries such as farro, pearled couscous, or brown rice.

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Ingredients

Scale

8 ounces white button mushrooms, halved
1 tablespoon extra virgin olive oil
½ teaspoon fine ground sea salt
¼ teaspoon ground black pepper
2 cups cooked wheat berries, warm
2 green onions, sliced
2 tablespoons dried cranberries, chopped

Dressing

2 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 teaspoon curry powder
¼ teaspoon fine ground sea salt

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Instructions

Preheat the oven to 400 degrees F.
Place the mushrooms on a baking sheet. Drizzle with the olive oil. Sprinkle with the ½ teaspoon salt and the pepper. Toss to coat. Bake for 10 minutes. Carefully stir the mushrooms, and bake for 5 more minutes, until tender.
Transfer the mushrooms to a medium bowl. Add the wheat berries, green onions, and cranberries.
Whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad.
Toss to mix all ingredients. Serve warm.

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