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Mushroom Steak & Grain Bowl With Miso Vinaigrette

Elissa is back in the New England Country Mart kitchen and here to help you steer clear of boring home-cooked meals. This time she’s whipping up an easy-to-make lunch, or a fun dinner! Not to worry, it’s filling too.


  • Farro
  • 1 pack Mushrooms
  • 1 Jalapeno
  • 1/2 English Cucumber 
  • Prime Rib Eye
  • 1/2 cup O-Med Olive Oil
  • Butter
  • 1 tablespoon White Miso
  • 1/2 tablespoon Dijon Mustard
  • 3 tablespoons Rice Wine Vinegar
  • 2 tablespoons Sesame Oil 


  1. Prep farro according to package directions or your preferred ratio, set aside
  2. For the vinaigrette whisk together miso, dijon and rice wine vinegar – finish with sesame oil and set aside
  3. Heat 1 Tbsp olive oil over medium-high heat in a nonstick skillet
  4. Sear mushrooms on each side until golden and crispy, about 3 minutes. Add a tablespoon or two of butter to the pan and baste mushrooms until they are tender and fully cooked, another 1-2 minutes
  5. In another pan, sear steak on high heat, about 5 minutes per side or until it reaches desired temp
  6. Thinly slice jalapeños and mushrooms and arrange over farro
  7. Drizzle with Miso Vinaigrette. Hot tip, if you triple the dressing recipe, you can reuse on salads all week 🙂

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