120 minutes
A hearty and flavorful dish featuring farro and a variety of mushrooms, enriched with aromatic herbs and a touch of Parmesan cheese.
quarts
Farro
cups
tablespoons
cups
Cremini Mushrooms, cleaned, trimmed, and sliced
0 lb
to taste
Garlic Clove, green shoots removed, minced
each
Fresh Rosemary, chopped
teaspoons
cups
to taste
Parmesan Cheese, grated
0 oz
Flat Leaf Parsley, chopped
cups
1. Soak Farro
Begin by soaking the farro in hot water while you prepare the other ingredients. This step hydrates the farro for even cooking, ensuring it will be slightly softened when you start cooking.
2. Soak Porcini Mushrooms
Place the dried porcini mushrooms in a large Pyrex measuring cup or bowl and cover them with boiling water. Allow them to soak for 30 minutes. Once the mushrooms are soft, strain the soaking liquid through a strainer lined with cheesecloth or a paper towel to remove any grit. Combine this rich mushroom broth with the chicken or vegetable stock in a saucepan and bring it to a gentle simmer.
3. Cook Onion
While the porcini mushrooms are soaking, heat the olive oil in a large heavy nonstick skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes until it becomes translucent and sweet.
4. Cook Fresh Mushrooms
Add the fresh mushrooms to the skillet with a pinch of salt. Cook them with the onion until they soften and release their moisture, concentrating their flavor. This will take a few minutes, and you’ll know they are ready when they are tender and slightly browned.
5. Add Garlic and Rosemary
Stir in the minced garlic and chopped rosemary, continuing to cook for about 5 minutes until the garlic is fragrant, infusing the dish with aromatic flavors.
6. Add Farro and Porcini Mushrooms
Drain the farro and add it to the skillet along with the reconstituted porcini mushrooms. Cook for about 2 minutes, allowing the grains to coat in the flavors and start to crackle slightly.
7. Add Wine
Pour in the dry white wine and stir until it is absorbed by the farro. This step adds a wonderful acidity and depth to the dish.
8. Simmer Stock Mixture
Now, pour in the simmering stock mixture, cover the skillet, and let it simmer gently for about 50 minutes. This slow cooking process melds the flavors together beautifully, and you’ll see some of the farro grains begin to splay open.
9. Adjust Seasoning and Add Cheese
Just before serving, adjust the seasoning with salt and freshly ground pepper. Stir in the grated Parmesan cheese and chopped parsley, which will enhance the final dish with freshness and a rich umami flavor.
Shiitake mushrooms, bell peppers, snap peas, soy sauce, ginger, sesame oil, green onions, and sesame seeds.
Creamy element like Parmesan or cream, stirred frequently, with wild mushrooms.
Black beans, corn, bell peppers, chili powder, cumin, avocado, sour cream, or Cotija cheese.
Chickpeas, tomatoes, spinach, cumin, smoked paprika, feta cheese, and lemon.
Cooked farro and lentils with Middle Eastern spices like coriander and cumin, finished with fresh parsley.
Cook the farro in high-quality vegetable, chicken, or homemade mushroom stock for added flavor.
Sauté aromatics and deglaze the pan after cooking the mushrooms to incorporate all the flavors.
Enhance the nutty flavor by toasting before boiling.
Build flavor by seasoning mushrooms during cooking and adjusting farro seasoning toward the end.
Use a mix of mushrooms and sauté in batches to avoid sogginess.
Comments (0)