Description

A hearty and earthy Farro with Wild Mushrooms recipe featuring a medley of cremini and porcini mushrooms simmered with tender pearled farro in savory chicken stock, finished with creamy crème fraîche, fresh parsley, and Parmigiano-Reggiano cheese. This comforting dish makes for a perfect side or main course, combining nutty grains and rich mushroom flavors in a simple stovetop preparation.

Ingredients

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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)

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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, 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

Soaking the dried porcini mushrooms rehydrates them and intensifies their flavor, making them a key ingredient for a robust mushroom taste.
Use pearled farro for quicker cooking; if using whole farro, adjust cooking times accordingly.
You can substitute vegetable stock if you prefer a vegetarian option, but the original recipe calls for chicken stock.
Adjust seasoning with salt and pepper at the end to suit your taste.
For a vegan version, omit crème fraîche and cheese or substitute with plant-based alternatives.