Emma Wilson
Mushroom farro is a hearty dish with a rich, earthy flavor. It is made by cooking farro, a type of ancient hulled wheat grain, with mushrooms and other ingredients such as onions, garlic, and herbs. The dish is similar to risotto but does not require constant stirring as farro does not release starch when cooked. Mushroom farro can be made in a pot on the stovetop or in an Instant Pot, and it can be served as a vegetarian main course or as a side dish with proteins such as chicken or salmon.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, farro, olive oil, onion, garlic, rosemary, wine, stock, Parmesan, parsley, pepper, thyme, peas, chives, oregano, lemon juice, salt |
| Recipe | Heat oil in a pan, add onion and mushrooms, cook for 3-4 minutes, add garlic and cook for another minute, add farro and toast for 1-2 minutes, add broth, cover and cook on low heat for 20-30 minutes, stirring occasionally, add Parmesan and stir until melted |
| Taste | Hearty, earthy, creamy, nutty, chewy |
| Health | Nutritious, contains fiber, protein, vitamins, minerals, and antioxidants |
| Preparation | Can be cooked in a pan, Instant Pot, or pressure cooker |
| Time | Typically cooks in 20 minutes, can take up to 30 minutes or longer |
| Variations | Can be made with wild mushrooms, cremini mushrooms, baby bella mushrooms, or shiitake mushrooms; can include chicken broth or vegetable broth; can be served with salmon, chicken, or a salad |
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What You'll Learn
How to cook farro
Farro is a whole grain that originated in the Middle East and has been a staple in Middle Eastern and Italian cooking for many generations. It is high in fiber and protein and is a great source of nutrients, including B vitamins, iron, magnesium, and zinc. It has a nutty flavor and a chewy texture.
There are three types of farro: whole, semi-pearled, and pearled. The cooking times for each vary widely, ranging from 15 minutes for pearled to 40 minutes for whole.
- Rinse the dried farro in a fine-mesh sieve with cold water.
- Bring a pot of salted water to a boil on your stovetop.
- Add the rinsed grains and cook until they are tender and chewy but still have an al dente bite. The cook time will vary depending on the type of farro you are using. For pearled farro, cook for 15-20 minutes. For semi-pearled farro, cook for 25-30 minutes. For whole farro, cook for 35-40 minutes.
- Drain the grains and spread them on a baking sheet or large plate in a single layer to cool and dry for 20 minutes.
- Transfer the cooled farro to the fridge for future use, or enjoy it right away!
You can also cook farro in a rice cooker. Set it to the brown rice setting and let it cook for around 45 minutes.
Farro can be used in a variety of dishes, including salads, grain bowls, stuffed peppers, fried rice, and risottos. It can be a great substitute for rice, quinoa, or other grains in your favorite recipes.
Now, let's talk about making mushroom farro. This dish is hearty and creamy, bursting with mushroom flavor and fresh herbs. It is similar to risotto but has a chewier texture and does not require constant stirring.
- Heat olive oil in a pot over medium-high heat.
- Add cremini mushrooms and a pinch of salt, sautéing until slightly golden and the moisture cooks off (5-10 minutes).
- Add chopped porcini mushrooms, reduce the heat to medium, and cook for 2-4 minutes.
- Add onion and cook until translucent and golden (5-7 minutes).
- Add garlic and cook for about 1 minute.
- Stir in farro until coated in olive oil.
- Increase the heat to high and add chicken broth and a pinch of salt.
- Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the liquid is absorbed (about 10 minutes).
- Increase the heat again and add the remaining chicken broth. Bring to a boil, then reduce the heat, cover, and simmer until the farro is tender (about 15 minutes).
- Remove the lid and continue to simmer until the farro reaches your desired tenderness (about 15 minutes more).
- Just before serving, stir in frozen thawed peas for some color and natural sweetness.
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Types of mushrooms used
Mushroom farro is a dish that combines the earthy flavors of mushrooms with the nutty texture of farro, an ancient grain. The type of mushrooms used in this dish can vary, adding a range of flavors and textures.
One popular variety is the button mushroom, which is commonly used in cooking due to its mild flavor and versatility. Button mushrooms are cultivated and widely available, making them an accessible choice for this dish. They have a light brown color and a slightly earthy, umami taste that complements the nuttiness of farro nicely.
Cremini mushrooms are another common variety used in mushroom farro. They are essentially mature button mushrooms and have a slightly firmer texture and a deeper, more robust flavor. Cremini mushrooms add a heartier taste to the dish and are often preferred for their rich, brown color, which makes the dish more visually appealing.
For a wilder, more distinctive flavor, some chefs might opt for shiitake mushrooms. These mushrooms have a meaty texture and a strong, savory taste that can enhance the farro dish. Dried shiitake mushrooms, in particular, are often used as they have a more concentrated flavor. Soaking them in water to reconstitute adds the bonus of creating a flavorful mushroom broth that can be used in the farro recipe.
Oyster mushrooms could also feature in a mushroom farro dish. They have a delicate, almost silky texture and a mild, slightly anise-like flavor. This variety adds a unique taste and a lovely, soft contrast to the chewy farro grains.
Lastly, porcini mushrooms, either fresh or dried, can be used to create a rich, savory farro dish. Porcini mushrooms have a distinct, woody flavor and a meaty texture that adds depth and substance to the recipe. Soaking dried porcinis, like shiitakes, creates a delicious broth that can be used in the farro's preparation, infusing it with a deep mushroom aroma and taste.
The variety of mushrooms chosen for mushroom farro allows for a range of flavor profiles and textures, ensuring that this dish can be adapted to suit different palates and culinary preferences.
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Other ingredients used
Mushroom farro is a hearty, flavourful dish that combines the nutty flavour of farro with the savoury taste of mushrooms. Farro is an ancient grain that has been consumed since ancient Egypt. It is the Italian term for "ancient hulled wheat grain".
When preparing mushroom farro, a variety of additional ingredients can be used to enhance the dish's flavour and texture. Here are some common and creative ingredients that can be incorporated:
- Onions: Sliced or diced onions are often the first ingredient added to the pan, providing a flavourful base for the dish. They are cooked over medium heat until soft and translucent, adding a sweet and savoury note to the farro.
- Garlic: Fresh garlic cloves, finely chopped or crushed, are a staple ingredient in mushroom farro. They are typically added after the onions have softened, infusing the dish with their pungent and fragrant aroma.
- Herbs: Fresh herbs like thyme, oregano, rosemary, and parsley are commonly used to brighten the dish and add depth of flavour. They provide a burst of colour and a refreshing contrast to the earthy notes of the mushrooms and farro.
- Cheese: Grated Parmesan or Pecorino cheese is often stirred into the farro towards the end of cooking. The cheese adds a salty, nutty flavour and a creamy texture that complements the heartiness of the dish.
- Broth or Stock: Chicken or vegetable broth (or stock) is used to cook the farro, adding savoury depth to the dish. It is absorbed by the farro during cooking, infusing it with flavour.
- Spices: A pinch of sweet paprika adds depth to the dish, while kosher salt and freshly ground black pepper are used to enhance the flavours and season the dish to taste.
- Butter and Olive Oil: Butter and olive oil are used interchangeably in mushroom farro recipes. They provide a base for sautéing the vegetables and create a rich, smooth mouthfeel.
- Vegetables: Some recipes incorporate additional vegetables, such as green onions or peas, for added texture, colour, and flavour. Green onions offer a mild onion flavour, while peas provide a touch of sweetness and a pop of colour.
- Lemon Juice: A spritz of fresh lemon juice adds a bright, tangy note to the dish, balancing the savoury flavours of the mushrooms and farro.
- Cream: In some recipes, crème fraîche or Greek yoghurt is added to the mushroom farro for a touch of richness and creaminess.
These ingredients can be mixed and matched, and their quantities adjusted to suit personal preferences and taste profiles. The versatility of mushroom farro allows for creativity in the kitchen, making it a delightful dish to experiment with and savour.
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The cooking process
To make mushroom farro, you'll first need to prepare your ingredients. The mushrooms used in this dish can vary, but common varieties include cremini, shiitake, porcini, and white button mushrooms. You can also use dried wild mushrooms. If using dried mushrooms, you will need to reconstitute them before adding them to the dish. In addition to mushrooms, you'll need farro, onion, garlic, olive oil or butter, and some form of broth or stock. Some recipes also call for wine, herbs, and cheese, such as Parmesan or Pecorino.
Once you have gathered your ingredients, you can begin cooking. Here is a step-by-step guide to making mushroom farro:
- Heat olive oil or butter in a pan over medium heat.
- Add diced onion and cook until softened and translucent, about 3-7 minutes.
- Add the mushrooms and cook until they begin to soften, sweat, and release their moisture, about 2-10 minutes.
- Add garlic and any desired herbs or spices, such as rosemary, thyme, or sweet paprika, and cook for another minute or two until fragrant.
- Stir in the farro and let it toast for about 1-2 minutes.
- Add the broth or stock, and bring to a boil. You can also add wine at this stage if using.
- Reduce the heat to medium-low, cover the pot, and simmer until the farro is tender, about 15-50 minutes, stirring occasionally. The cooking time will depend on the type of farro used; pearled farro cooks faster than semi-pearled or whole farro.
- If using, stir in the cheese until melted.
- Taste and adjust seasoning as needed.
- Serve immediately, or let it stand and reheat before serving.
Note that some recipes call for cooking the mushrooms separately from the farro. In this case, you would prepare the farro as described above, without the mushrooms. Meanwhile, you would cook the mushrooms in a separate pan with butter or olive oil over medium heat until they are cooked through and any liquid has evaporated, about 7-9 minutes. Then, when the farro is finished cooking, you would combine it with the cooked mushrooms and any other desired ingredients, such as cheese or herbs.
Mushroom farro can be served as a vegetarian main course or as a side dish alongside proteins such as salmon, chicken, or shrimp. It can also be made in advance and enjoyed as leftovers for several days.
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Recipe variations
There are many ways to cook mushroom farro, and it can be served as a vegetarian main or side dish. Here are some variations on the recipe:
Stovetop Method
This method is simple and straightforward. Heat olive oil in a pan over medium heat, add onions, and saute for 3-5 minutes. Then, add mushrooms and saute for 2-10 minutes, depending on the desired level of doneness. Next, add garlic and other spices or herbs, such as rosemary or thyme, and saute for another minute. Stir in the cooked farro and lemon juice, and cook for about 2 minutes. Finally, add Parmesan or Pecorino cheese and fresh ground pepper to taste.
Instant Pot Method
For those seeking a quicker option, the Instant Pot method is a great choice. Use the saute function to cook onions, mushrooms, garlic, and herbs. Then, add the farro, wine, and broth. Close the lid and pressure cook on high for about 25 minutes. If the farro is still too soupy, saute on high and stir until it reaches the desired consistency.
One-Pan Method
This method is perfect for those who want a hearty, creamy farro with minimal effort. Simply saute onions, mushrooms, garlic, green onions, and spices in olive oil. Then, add farro and vegetable broth, cover, and cook on low heat for 20-30 minutes, stirring occasionally. Once the liquid has evaporated, add Parmesan and fresh herbs, such as mint, or chives, and serve warm.
Wild Mushroom Variation
For a wild mushroom twist, use a mix of dried wild mushrooms and fresh mushrooms, such as cremini or white button mushrooms. Follow the same cooking instructions, adding the dried mushrooms earlier in the process to allow for rehydration.
Farrotto or Risotto Style
For a creamier, more indulgent dish, try making farrotto or mushroom farro risotto. This variation uses a no-stir method, adding all the cooking liquid at once and simmering slowly. Simply bring chicken broth to a low simmer in a separate saucepan. In a heavy-bottomed pot, saute onions, mushrooms, and garlic. Then, add farro and stir occasionally, cooking until the farro is tender. Just before serving, stir in thawed peas for a touch of colour and sweetness.
These variations offer flexibility in terms of cooking methods, ingredients, and flavours, allowing you to create a delicious mushroom farro dish that suits your taste and preferences.
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Frequently asked questions
Mushroom farro is a hearty dish that combines farro, a type of wheat, with mushrooms and other ingredients like garlic, herbs, and cheese. It is similar to risotto but does not require constant stirring as farro does not release starch when cooked.
The key ingredients in mushroom farro are farro, mushrooms, and some type of broth or stock. Popular mushroom varieties used include cremini, shiitake, and porcini mushrooms. Onion, garlic, herbs such as thyme and rosemary, and cheese like Parmesan or Pecorino are also commonly added.
To make mushroom farro, you start by sauteing onions and mushrooms in olive oil. Then, you add garlic and other seasonings like rosemary or thyme. Next, you add the farro and broth or stock, and simmer until the farro is tender. Finally, you stir in the cheese and any additional ingredients like peas or parsley.
The cooking time for mushroom farro can vary depending on the type of farro used. Pearled farro, which is the most common variety, typically cooks in 15 to 20 minutes. Whole or semi-pearled farro takes longer, but soaking it beforehand can speed up the process. The entire recipe usually takes around 30 minutes to prepare and cook.
