Description

This hearty Farro with Wild Mushrooms recipe combines the earthy flavors of dried porcini and fresh cremini mushrooms with nutty pearled farro, simmered in rich chicken stock and finished with crème fraîche, fresh parsley, and Parmigiano-Reggiano cheese. Perfect as a comforting main or side dish, this meal offers a delightful blend of textures and savory depth, ideal for mushroom lovers and those seeking a wholesome, delicious grain-based dish.

Ingredients

Scale

For the Mushrooms and Vegetables

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

For the Farro and Finishing

1 cup pearled farro, rinsed
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

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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 to meld flavors.
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 (First Stock Addition): Stir farro into the pot, coating it well with olive oil. Add 1 cup chicken stock and a pinch of salt, then 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 again, then reduce heat, cover, and simmer for 15 minutes. After 15 minutes, uncover and simmer for an additional 15 minutes until farro is tender and liquid is fully absorbed.
Finish the Dish: Reduce heat to low. Stir in crème fraîche, chopped parsley, salt, and freshly ground black pepper to taste. Mix in Parmigiano-Reggiano cheese until fully incorporated and creamy.
Serve: Spoon the farro and wild mushroom mixture onto plates and enjoy warm as a satisfying main or side dish.

Notes

Ensure farro is rinsed well before cooking to remove any dust or debris.
You can substitute vegetable stock for chicken stock to make this dish vegetarian, but adjust diet labeling accordingly.
Soaking porcini mushrooms enhances their flavor and improves texture – do not skip this step.
Adjust seasoning with salt and pepper at the end to taste.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of stock or water.