Hard

Farro with Wild Mushrooms

Name: Farro with Wild Mushrooms
Prep time: 37 min
Cook time: 167 min
Total time: 204 min
Yield: 4 servings
Ingredients: 0.5 ounces dried porcini mushrooms; 2 tablespoons olive oil; 10 creminis 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 tablespoons crème fraîche; 2 tablespoons chopped fresh flat-leaf , Italian; freshly ground black pepper to taste; 2 tablespoons freshly grated Parmigiano-Reggiano cheese , or to taste

Total Time

3h 24m

37m prep · 167m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

We don't get to eat much food identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this farro with wild mushrooms recipe.

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Ingredients

0.5 ounces dried porcini mushrooms
2 tablespoons olive oil
10 creminis 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 tablespoons crème fraîche
2 tablespoons chopped fresh flat-leaf , Italian
freshly ground black pepper to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese , or to taste

Instructions

1

Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2

Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.
3

Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4

Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5

Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.
6

Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.