Shiitake is my favorite mushroom of all. I grew up consuming dried Chinese shiitake mushrooms, and I was in my mid-teens earlier than I found that there were different forms of mushrooms on the globe.
In the Chinese lifestyle, mushrooms and their fellow fungi, inclusive of timber ear and silver ear, are lauded for their medicinal powers – they’re said to stability and restore the immune system, alter blood sugar, enhance blood flow and decrease strain (that is what my mum tells me anyway).
For vegetarians, mushrooms are a critical flavor bomb. I upload dried shiitake to my congee, soups, and vegetable stocks to inject deeper umami flavors. In salads such as this one, mushrooms upload a rich meatiness that feels irresistibly enormous and gratifying.
This is without a doubt a significant meal salad, hearty enough to be eaten from the center of the plate, as opposed to at the side. I love the distinct chewy bite of farro, but you may genuinely alternative with pearl barley, quinoa, freekeh, or even brown rice. I’ve left my recipe dairy-free, but you may pinnacle this salad with shaved parmesan, crumbled feta, or dollop with smooth ricotta, while the broken eggs add more excellent protein.
