Farro with Wild Mushrooms

Chef John's recipe for delicious farro with wild mushrooms includes porcini, cremini, crème fraîche, onion, garlic, parsley, and Parmigiano-Reggiano.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 194 Calories

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons creme fraiche
• freshly ground black pepper to taste
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
• 10 brown mushroom caps, diced
• 1 cup pearled farro, rinsed, or more to taste
• 3 cups chicken stock, divided
• 0.5 ounce dried porcini mushrooms
• 0.5 onion, diced small

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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