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Farro with Wild Mushrooms
Farro with Wild Mushrooms
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Explore ancient grains with Chef John's savory farro and wild mushroom dish.
Ingredients:
  • 0.5 ounce dried porcini mushrooms
  • 10 brown mushroom caps, diced
  • salt to taste
  • 0.5 onion, diced small
  • 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
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
Instructions:
  • Place porcini mushrooms in a bowl and cover with warm water to rehydrate for 20 to 30 minutes. Drain and chop mushrooms.
  • In a pot over medium-high heat, warm olive oil. Saute brown mushrooms with a pinch of salt until they turn slightly golden and the moisture evaporates, for about 5 to 10 minutes. Stir in chopped porcini mushrooms, reduce heat to medium, and cook until hot, stirring occasionally, for 2 to 4 minutes.
  • Cook mushrooms and onions until onions are golden and translucent, about 5-7 minutes. Then add garlic and cook until fragrant, around 1 minute.
  • Add the farro to the mushroom mixture and stir well to coat it in olive oil. Turn up the heat, pour in 1 cup of chicken broth with a pinch of salt, and bring it to a boil. Lower the heat to medium-low, cover with a lid, and simmer for about 10 minutes until the liquid is absorbed, stirring occasionally.
  • Turn up heat and pour in the rest of the chicken broth. Let it come to a boil, then lower the heat to simmer. Cover and cook for 15 minutes until farro begins to soften. Uncover and cook for an additional 15 minutes until farro is cooked to your liking.
  • Lower the heat and gently mix in the creme fraiche and parsley with the farro. Season the mixture with salt and black pepper. Finally, fold in the Parmigiano-Reggiano cheese and serve the farro in bowls.

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