Farro With Porcini, Chanterelles & Mascarpone – a delicious recipe with farro, warm water, porcini pulverized, mascarpone, chanterelles, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pulverize the porcini in a food processor, then reconstitute in 3 cups of warm water. Set aside for at least 10 minutes.
2
Pour porcini water in a pot, salt the water, and bring to a boil. Stir in farro, lower heat to a simmer and cook until water is gone, about 40 minutes. Farro should be al dente yet tender. You can add more or less water and cook until desired softness. There's plenty of leeway and personal preference with farro.
3
While farro is cooking, saute chanterelles for several minutes in butter in a large skillet, in batches if necessary. Avoid slimy chanterelles by not crowding the pan. You want the mushrooms to be lightly browned and firm.
4
Stir mascarpone into farro, then stir in most of the chanterelles, reserving some as a topping. Season and garnish with chopped chives or parsley.
51
kcal
Calories
6
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup farro, 3 cups warm water, 2 ounces dried porcini pulverized, 4 ounces mascarpone, and more.
Yes, Farro With Porcini, Chanterelles & Mascarpone falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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