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Mushroom, Farro and Fontina Salad
- 1 1/2 cup cooked farro
- 3 tbsp olive oil
- 1 lb mushrooms, I used baby bellas, shitakes, and enoki mushrooms, chopped into pieces
- 2 cloves garlic
- 1/2 cup white wine
- 1/2 cup finely shredded fontina
- kosher salt and freshly cracked black pepper pepper to taste
- 2 scallions, chopped
- InstructionsPlace the cooked farro in a large bowl and set aside,
Directions:View on Whats Gaby Cooking
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