Sweetcorn Farro topped with grilled oyster mushrooms, asparagus, and pea shoots served on a white plate.

🥣 Sweetcorn Farro with Grilled Oyster Mushrooms & Asparagus

Cuisine: Modern European Course: Main Course Serves: 10 Diet: 🌿 Vegan | Dairy-Free | High-Fiber — 📖 Recipe Overview This elegant, plant-based dish combines the nutty texture of farro with the natural sweetness of corn purée, topped with grilled oyster mushrooms and fresh asparagus. A rich, wholesome entrée packed with protein, fiber, and earthy umami flavor — perfect for a light yet nourishing meal.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course: Main Course

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

🧄 Ingredients

🌽 Corn Purée

5 ml Olive Oil
1.5 kg Shallots finely chopped
50 g Garlic peeled
4 g Fresh Thyme
6 L Sweet Corn fresh or frozen
1 L Soya Milk
Salt & Black Pepper – to taste

Method:

Sweat shallots and garlic in olive oil.
Add thyme sweet corn, and cook until lightly colored.
Pour in soya milk cover, and simmer until corn is tender.
Season with salt and pepper.
Blend until silky smooth about 5 minutes. Set aside.
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🌾 Farro Base

1 kg Farro Perlato soaked overnight
10 ml Olive Oil
200 g Yellow Onion chopped
700 ml White Wine
1.7 L Vegetable Stock
2.5 L Corn Purée prepared above
30 g Chives finely chopped
Salt & Black Pepper – to taste

Method:

Cook onions in olive oil until translucent.
Add soaked farro stir, and cook for 1–2 minutes.
Deglaze with white wine and reduce completely.
Add vegetable stock gradually stirring until farro is tender.
Season with salt and pepper.
Once cooked cool slightly and fold in corn purée for creaminess.
Keep warm for plating.
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🍄 Garnish

300 g Oyster Mushrooms sliced
200 g Asparagus blanched
10 g Pea Shoots or Crazy Peas
20 ml Olive Oil
Salt & Freshly Ground Black Pepper – to taste
Method:
Sauté oyster mushrooms in olive oil until golden.
Blanch asparagus in salted water refresh in ice water.
Lightly sauté asparagus in olive oil.
Season both with salt and pepper.

Method

🍽️ To Serve

Spoon the farro into the center of a plate. Arrange grilled mushrooms and asparagus on top, garnish with pea shoots, and drizzle lightly with olive oil.

Notes

A creamy vegan farro dish blended with sweetcorn purée and topped with grilled oyster mushrooms and asparagus.
⚕️ Nutrition Information (per serving)

(Approximate values based on 1/10th of recipe)

Nutrient Amount

Calories 385 kcal
Protein 14 g
Fat 10 g
Carbohydrates 60 g
Fiber 8 g
Sugars 7 g
Sodium 380 mg

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🌿 Health Benefits

Farro: A high-fiber ancient grain rich in plant protein, magnesium, and antioxidants — supports digestion and sustained energy.

Sweetcorn: Provides natural sweetness and carotenoids like lutein for eye health.

Oyster Mushrooms: Great source of B-vitamins and beta-glucans that boost immunity and heart health.

Asparagus: Rich in folate, vitamin K, and antioxidants; supports liver detox and gut health.

Soya Milk: Adds creaminess with plant protein and calcium, keeping the dish vegan and dairy-free.

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⚠️ Allergens

Allergen Contains

Gluten ✅ (from farro)
Soy ✅ (from soya milk)
Nuts, Dairy, Eggs, Shellfish, Fish, Sesame, Mustard, Celery, Lupins ❌ None

Suitable for: Vegan, Dairy-Free, Egg-Free diets.

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🥣 Sweetcorn Farro with Grilled Oyster Mushrooms & Asparagus