Farro With Wild Mushrooms Recipe

Name: Farro With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 2 tablespoons olive oil; 10 brown mushroom caps, diced; salt to taste; 1/2 onion, diced small; 2 cloves garlic, minced; 1 cup pearled farro, rinsed, or more to taste; 3 cups chicken stock, divided; 2 tablespoons creme fraiche; 2 tablespoons chopped fresh flat-leaf parsley; freshly ground black pepper to taste; 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Servings: persons

1/2 ounce dried porcini mushrooms
2 tablespoons olive oil
10 brown mushroom caps, diced
salt to taste
1/2 onion, diced small
2 cloves garlic, minced
1 cup pearled farro, rinsed, or more to taste
3 cups chicken stock, divided
2 tablespoons creme fraiche
2 tablespoons chopped fresh flat-leaf parsley
freshly ground black pepper to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

1
Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2
Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
3
Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4
Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5
Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
6
Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 2 tablespoons olive oil, 10 brown mushroom caps, diced, salt to taste, and more.

Yes, Farro With Wild Mushrooms falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Farro With Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions