Description
A hearty and comforting Farro with Wild Mushrooms recipe featuring cremini and dried porcini mushrooms simmered in chicken stock, finished with crème fraîche, fresh parsley, and Parmigiano-Reggiano cheese for a rich, earthy flavor perfect for an elegant yet rustic 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 (or more to taste)
- 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 (or to taste)
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 reconstituted. Drain and chop the mushrooms.
- Sauté the Cremini Mushrooms: Heat olive oil in a large pot over medium-high heat. Add diced cremini mushrooms and a pinch of salt. Sauté until golden and their moisture has cooked off, about 5-10 minutes.
- Add the Porcini Mushrooms: Stir in chopped porcini mushrooms. Reduce heat to medium and cook for 2-4 minutes.
- Cook the Vegetables: Add diced onion to the pot and sauté until golden, about 5-7 minutes. Add garlic and cook for an additional minute until fragrant.
- Cook the Farro: Stir farro into the pot, coating it with olive oil. Add 1 cup of chicken stock, a pinch of salt, and bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 10 minutes.
- Add Remaining Stock: Stir in the remaining 2 cups of chicken stock. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. After 15 minutes, uncover and continue simmering for an additional 15 minutes until farro is tender and liquid is absorbed.
- Finish the Dish: Reduce heat to low. Stir in crème fraîche, parsley, salt, and pepper. Stir in Parmigiano-Reggiano cheese until fully incorporated.
- Serve: Spoon the farro and mushroom mixture onto serving plates and enjoy!
Notes
- Use pearled farro for quicker cooking; whole farro will require longer simmering and more liquid.
- If desired, substitute vegetable stock to make the dish vegetarian, adjusting seasoning as needed.
- For a vegan version, omit crème fraîche and Parmigiano-Reggiano or use vegan alternatives.
- Ensure the mushrooms are well-soaked and drained to maximize their flavor and texture.
- Adjust salt and pepper seasoning to taste, especially depending on the saltiness of the stock used.
