If you’re craving a dish that’s hearty, earthy, and bursting with comfort, you’ve got to try this Farro with Wild Mushrooms Recipe. It’s a beautiful harmony of nutty farro grains paired with a mix of wild mushrooms, all cooked in savory chicken stock and finished with creamy crème fraîche and sharp Parmigiano-Reggiano cheese. This dish is not just a meal, but an experience—cozy and elevated at the same time. Whether it’s a weeknight dinner or a special gathering, this recipe promises warmth in every bite.
Ingredients You’ll Need
The magic of this Farro with Wild Mushrooms Recipe lies in its simple but thoughtful ingredients. Each one plays a special role, building layers of flavor, texture, and color to create a dish that feels both rustic and refined.
- Dried porcini mushrooms: These add an intense, woodsy depth that sets the foundation for wild mushroom flavor.
- Olive oil: Perfect for sautéing and bringing out the earthiness of the mushrooms.
- Cremini mushroom caps: These bring fresh, meaty texture and a mild mushroom flavor.
- Salt: Enhances all the flavors, so it’s important to season thoughtfully.
- Onion: Adds a subtle sweetness and a tender heartiness when cooked down.
- Garlic: Brings aromatic warmth and pairs beautifully with mushrooms.
- Pearled farro: The star grain—nutty, chewy, and so satisfying.
- Chicken stock: Infuses the farro and mushrooms with savory richness.
- Crème fraîche: Adds a luscious creaminess that brightens the dish.
- Fresh flat-leaf parsley: Provides a fresh, herbal punch for balance.
- Freshly ground black pepper: Adds just the right amount of spice and complexity.
- Parmigiano-Reggiano cheese: Finishes the dish with a salty, nutty sharpness that ties everything together.
How to Make Farro with Wild Mushrooms Recipe
Step 1: Soak the Porcini Mushrooms
Start by soaking the dried porcini mushrooms in warm water for about 20 to 30 minutes. This rehydrates them, releasing that fantastic deep, earthy flavor into the soaking liquid, which you’ll want to keep for extra mushroom goodness.
Step 2: Sauté the Cremini Mushrooms
In a large pot over medium-high heat, warm the olive oil and add the diced cremini mushrooms with a pinch of salt. Cook until they turn golden and any released moisture has evaporated, about 5 to 10 minutes. This step concentrates their flavor and gives a lovely texture contrast.
Step 3: Add the Porcini Mushrooms
Stir in the chopped rehydrated porcini mushrooms and reduce the heat to medium. Let them cook with the cremini for 2 to 4 minutes, allowing the flavors to mingle and deepen.
Step 4: Cook the Vegetables
Add your finely diced onion to the pot and sauté until soft and golden, which takes about 5 to 7 minutes. Then add the minced garlic and cook for another minute until fragrant. These aromatics build a comforting base.
Step 5: Cook the Farro
Now it’s time for the farro. Stir it into the pot to coat the grains in the olive oil and mushroom essence. Pour in 1 cup of chicken stock along with a pinch of salt, bring everything to a boil, then reduce heat to medium-low, cover, and simmer till the stock is mostly absorbed, around 10 minutes.
Step 6: Add Remaining Stock
Pour in the remaining 2 cups of chicken stock, bring to a boil again, then lower heat, cover, and let it simmer for 15 minutes. After that, uncover and cook for another 15 minutes or until the farro is tender and all the liquid is absorbed. This slow cooking method creates a creamy, risotto-like texture.
Step 7: Finish the Dish
Turn the heat to low and stir in the crème fraîche, fresh parsley, salt, and pepper. Incorporate the Parmigiano-Reggiano cheese until it melts into the mixture, enriching the dish with a beautiful balance of creaminess and umami.
Step 8: Serve
Spoon this comforting, nourishing farro and mushroom mixture onto warm plates and get ready to cozy up to a truly satisfying meal.
How to Serve Farro with Wild Mushrooms Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra grated Parmigiano-Reggiano just before serving instantly elevates the dish’s aroma and visual appeal. Adding a drizzle of good-quality olive oil can also bring a smooth finish.
Side Dishes
This farro recipe shines well alongside crisp, roasted vegetables or a bright green salad to add freshness. It works beautifully as a hearty side to roasted chicken or seared steak as well.
Creative Ways to Present
Try serving the farro in small individual bowls topped with sautéed mushroom caps or a poached egg for an elegant brunch option. You can also use it as a filling for stuffed vegetables like bell peppers or portobello mushrooms for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Let any leftover farro with wild mushrooms cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days, making it easy to enjoy the next day.
Freezing
This dish freezes nicely too. Portion it into freezer-safe containers or bags, and it should keep well for up to 2 months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low heat with a splash of water or broth to prevent drying out. You can also microwave it covered but stir halfway through to ensure even warming.
FAQs
Can I substitute the chicken stock for a vegetarian option?
Absolutely! Using vegetable broth instead of chicken stock will still yield a delicious and flavorful Farro with Wild Mushrooms Recipe, perfect for vegetarians or anyone wanting a lighter base.
What can I do if I can’t find pearled farro?
If pearled farro is unavailable, you can substitute it with semi-pearled farro or even hulled barley. Keep in mind that cooking times may vary slightly with each type.
Is it necessary to soak the dried porcini mushrooms?
Yes, soaking rehydrates them and releases their amazing flavors into the dish. Don’t skip it! Plus, adding the soaking liquid to the stock can deepen the mushroom taste even more.
Can this recipe be made vegan?
It absolutely can. Swap the chicken stock for vegetable broth, replace crème fraîche with a non-dairy cream alternative, and skip the Parmigiano-Reggiano or use a vegan Parmesan substitute for a rich, vegan-friendly version.
How can I add protein to this dish?
To make this farro dish more filling, consider stirring in cooked beans, lentils, or topping it with grilled chicken or sautéed tofu, depending on your preferences.
Final Thoughts
This Farro with Wild Mushrooms Recipe is a true culinary gem that brings a cozy yet sophisticated feel to any table. Its deep, earthy flavors paired with creamy richness make it an irresistible dish to make time and again. I wholeheartedly encourage you to give it a try and enjoy the wonderful comfort it offers in every forkful.
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Farro with Wild Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty Farro with Wild Mushrooms recipe combines nutty pearled farro with a blend of reconstituted dried porcini and fresh cremini mushrooms, sautéed with aromatics and simmered in savory chicken stock. Finished with creamy crème fraîche, fresh parsley, and grated Parmigiano-Reggiano, it delivers a rich, comforting dish perfect for a satisfying vegetarian-friendly meal.
Ingredients
For the Dish:
- ½ ounce dried porcini mushrooms
- 2 tbsp olive oil
- 10 cremini mushroom caps, diced
- Salt, to taste
- ½ onion, diced small
- 2 cloves garlic, minced
- 1 cup pearled farro, rinsed
- 3 cups chicken stock, divided
- 2 tbsp crème fraîche
- 2 tbsp chopped fresh flat-leaf parsley
- Freshly ground black pepper, to taste
- 2 tbsp freshly grated Parmigiano-Reggiano cheese
Instructions
- Soak the Porcini Mushrooms: Place the dried porcini mushrooms in a bowl and cover with warm water. Let soak for 20 to 30 minutes until fully reconstituted. Drain and chop the mushrooms finely for integration into the dish.
- Sauté the Cremini Mushrooms: Heat olive oil in a large pot over medium-high heat. Add the diced cremini mushrooms and a pinch of salt. Sauté until they turn golden brown and most of their moisture has evaporated, about 5 to 10 minutes, to develop deep flavor.
- Add the Porcini Mushrooms: Stir in the chopped porcini mushrooms. Reduce heat to medium and cook together for 2 to 4 minutes to meld the mushroom flavors.
- Cook the Vegetables: Add diced onion to the pot and cook until golden, about 5 to 7 minutes. Then add minced garlic and sauté for an additional minute until fragrant, being careful not to burn it.
- Cook the Farro: Stir the rinsed farro into the mushroom mixture, ensuring it is well coated with olive oil. Add 1 cup of chicken stock and a pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the liquid is absorbed, approximately 10 minutes.
- Add Remaining Stock: Pour in the remaining 2 cups of chicken stock. Bring again to a boil, then reduce heat to a low simmer, cover, and cook for 15 minutes. After that, uncover the pot and continue to simmer for an additional 15 minutes, or until the farro is tender and most liquid has been absorbed.
- Finish the Dish: Reduce the heat to low. Stir in crème fraîche, chopped parsley, salt, and freshly ground black pepper to taste. Mix in the grated Parmigiano-Reggiano cheese until fully incorporated, creating a creamy, flavorful finish.
- Serve: Spoon the farro and wild mushroom mixture onto plates and serve warm. Enjoy this rich, comforting dish as a main or side.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Soaking porcini mushrooms beforehand extracts deeper flavor and softens their texture.
- Adjust salt according to the saltiness of the chicken stock used.
- Use freshly grated Parmigiano-Reggiano for best flavor and melting quality.
- Farro can be swapped for barley or brown rice if desired, but cooking times will vary.
