Name: Farro with Wild Mushrooms Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 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

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

Scale

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

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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.