This just in: it’s never a bad night for a cozy and comforting meal. Especially one filled with hearty mushrooms. And that’s a fact.
The combination of mushrooms and herbs will never get old. They pair so wonderfully together and will forever be one of my favorite things of all time to eat. For this recipe, I wanted to incorporate sage, an herb that has been used for thousands of years for its medicinal and healing properties. I absolutely love the flavor of it, but don’t use it that often and figured it was definitely time to change that. Lo and behold, I came up with a savory dish that was so good I almost ate the whole thing right out of the pan all by myself. No shame, just a happy belly.
How to make Balsamic-Sage Mushrooms with Lentils & Farro
You’ll definitely be drooling as you make this, and there’s a good chance you might want to eat the whole thing in one go as it is:
Cook the farro
The base of this dish is nutty, chewy, and fibrous farro! Begin by bringing three cups of water to a boil in a medium-sized pot. Use a fine-mesh strainer to rinse the farro and then add it to the pot once the water is boiling. Cover the pot and reduce the heat to medium so it maintains a vigorous simmer. Allow it to cook for about 40-45 minutes until tender and all of the water has been absorbed. Once done, fluff with a fork.
While the farro is cooking, start on the mushrooms! If you start on the mushrooms immediately after putting the farro in, both should be done cooking at about the same time.
I chose to use farro because I love the earthy taste and texture it has. It provides such a wonderful contrast next to the soft mushrooms and lentils, making every bite exciting and ultimately leaving you wanting more.
If you don’t have farro, feel free to swap it for white or brown rice, or any other grain you enjoy!
Cook the Balsamic-Sage Mushrooms and Lentils
Onto the next step: the mushrooms! For this step, you will be sauteing the remaining ingredients, which include a delightful combination of oil, onion, garlic, sage, mushrooms, balsamic vinegar, nutritional yeast, salt, and lentils.
Start by heating three tablespoons of oil in a large pan over medium heat and once it’s hot, add the onions. Cook for about ten minutes, or until the onions are soft and translucent, making sure to stir frequently while they cook to prevent any burning.
Next, add the garlic to the onions and cook the two together for three more minutes. Again, make sure to stir frequently, as garlic tends to burn easily and when it does, it creates unwanted bitterness.
Now, in go the shrooms! Add the mushrooms and sage to the pan and stir to combine, making sure the mushrooms and sage get coated in the oil. Cover the pan with a lid and allow this to cook for ten minutes. When you remove the lid, you will notice that the mushrooms have released a good amount of their moisture. At this point add the balsamic vinegar and cook for another ten minutes with the lid off so it has a chance to reduce, and the moisture can evaporate outwards as the flavors concentrate inwards.
Once that’s done, add the cooked lentils, nooch, and salt. Stir to combine and cook for five more minutes and then remove the pan from the heat.
Once the farro and mushroom mix is done cooking, place a couple of scoops of farro in a bowl, followed by a couple of scoops of the mushrooms. Garnish with fresh chopped sage and you are good to go!
Storing and reheating
Store any leftovers in an airtight container in the refrigerator for up to a week, or freezer for up to three months. To reheat, throw everything into a skillet over medium heat and cook until warm.
Super comforting, right?!?! If you tried this recipe, let me know!
Balsamic-Sage Mushroom with Lentils and Farro
- 1 cup farro
- 3 tbsp oil
- 1 onion, minced
- 3 cloves garlic, minced
- 13 oz mushrooms
- ¼ cup fresh sage, chopped
- 2 tbsp balsamic vinegar
- 1 cup lentils, precooked
- 1 tbsp nutritional yeast
- 1 tsp salt
Cook the Farro
- Add three cups of water to a medium sized pot and bring it to a boil.
- Rinse the farro and then add it to the boiling water. Reduce the heat to medium to maintain a vigorous simmer, cover, and allow it to cook for 30-45 minutes until tender and chewy, and all the water has been absorbed. While it's cooking, start on the mushrooms.
Cook the Balsamic-Sage Mushrooms and Lentils
- Heat oil in a large pan over medium heat.
- When the oil is hot, add the onions and cook for about 7 minutes until soft and translucent.
- Add the garlic and cook for 3 more minutes, making sure to stir often to prevent burning and bitterness.
- Add the sage and mushrooms and stir to combine. Cover the pan and cook for ten minutes until most of the moisture has been released from the mushrooms.
- Add the balsamic vinegar and cook for another 10 minutes.
- Add the lentils, salt and nooch to the pan. Cook for an additional 5 minutes, and then remove the pan from the heat.
- Build a bowl by first adding the farro, followed by the mushrooms.
- Farro: Rice or any other grain of choice.