If you’re craving a hearty, comforting dish that bursts with earthy flavors and delightful textures, this Farro with Wild Mushrooms Recipe is exactly what you need. Combining nutty pearled farro with a medley of wild mushrooms like cremini and porcini, this dish offers layers of savory goodness that feel both rustic and refined. It’s slow-simmered to tender perfection, enriched with creamy crème fraîche and brightened by fresh parsley, making it a perfect centerpiece for any cozy dinner. Trust me, once you try this Farro with Wild Mushrooms Recipe, it will quickly become one of your go-to favorites for a satisfying, soul-warming meal.
Ingredients You’ll Need
Don’t let the simple list fool you—each ingredient in this Farro with Wild Mushrooms Recipe plays a crucial role in developing its rich and harmonious flavors. From the hearty farro that offers a chewy bite to the deeply savory wild mushrooms, everything blends together beautifully for an irresistibly delicious dish.
- ½ ounce dried porcini mushrooms: Adds an intense, earthy umami flavor that elevates the mushroom mix.
- 2 tbsp olive oil: Provides a smooth base for sautéing mushrooms and vegetables, enhancing their natural flavors.
- 10 cremini mushroom caps, diced: Brings meaty texture and mild, buttery notes.
- Salt, to taste: Enhances all the natural flavors and balances the dish.
- ½ onion, diced small: Adds sweetness and a slightly pungent depth when sautéed.
- 2 cloves garlic, minced: Infuses the recipe with aromatic warmth and a subtle kick.
- 1 cup pearled farro, rinsed: Provides a chewy, nutty base that soaks up all the mushroomy goodness.
- 3 cups chicken stock, divided: Delivers rich savory liquid crucial for tenderizing the farro and boosting flavor.
- 2 tbsp crème fraîche: Adds a creamy, tangy finish that makes the dish velvety smooth.
- 2 tbsp chopped fresh flat-leaf parsley: Offers a fresh pop of color and brightness.
- Freshly ground black pepper, to taste: Gives a subtle spicy warmth that balances the creaminess.
- 2 tbsp freshly grated Parmigiano-Reggiano cheese: Brings salty, nutty richness that ties it all together.
How to Make Farro with Wild Mushrooms Recipe
Step 1: Soak the Porcini Mushrooms
Start by placing the dried porcini mushrooms in a bowl, covering them with warm water, and letting them soak for about 20 to 30 minutes. This step rehydrates the mushrooms, unlocking their deep, earthy essence that will infuse your dish with a truly gourmet touch. Once soft, drain and chop them coarsely to mix perfectly with the cremini mushrooms later.
Step 2: Sauté the Cremini Mushrooms
Now, heat the olive oil in a large pot over medium-high heat. Toss in your diced cremini mushrooms along with a pinch of salt, and let them cook until beautifully golden and their moisture evaporates—usually about 5 to 10 minutes. This caramelization intensifies the mushrooms’ flavor and gives the dish that rich, savory base you’ll love.
Step 3: Add the Porcini Mushrooms
Next, stir the chopped porcini mushrooms into the pot. Lower the heat to medium and sauté everything together for 2 to 4 minutes, allowing those robust porcini notes to blend seamlessly with the cremini. Your kitchen will start smelling like a cozy forest cabin!
Step 4: Cook the Vegetables
Add the diced onion to the pot and cook until it turns a gorgeous golden color—about 5 to 7 minutes. This gentle sautéing brings out the onion’s sweetness, complementing the savoriness of the mushrooms. Then, add minced garlic and cook just one more minute until fragrant, being careful not to let it burn.
Step 5: Cook the Farro
Stir the rinsed farro directly into the pot, making sure it gets coated with the olive oil and mushroom mixture. Pour in 1 cup of the chicken stock and add a pinch of salt. Bring everything to a boil, then reduce the heat to medium-low, cover, and let it simmer gently until the liquid is mostly absorbed—about 10 minutes. This step starts softening the farro and soaking up all those mushroom-infused flavors.
Step 6: Add Remaining Stock
Pour in the remaining 2 cups of chicken stock, bring the pot back to a boil, then lower the heat again, cover, and simmer for another 15 minutes. After uncovering, continue to simmer for about 15 more minutes until the farro becomes tender and most of the liquid is gone. This slow simmer is key to achieving that perfectly chewy and creamy texture.
Step 7: Finish the Dish
Turn the heat down to low and gently fold in the crème fraîche and chopped parsley. Season with salt and freshly cracked black pepper to taste. Finally, stir in the freshly grated Parmigiano-Reggiano cheese until everything is luxuriously combined. This finishing touch adds amazing creaminess and umami depth to the dish.
Step 8: Serve
Spoon generous portions of your warm farro and mushroom creation onto plates. This Farro with Wild Mushrooms Recipe is delightful on its own or as a base for your favorite protein. Enjoy every bite of that rich, comforting love!
How to Serve Farro with Wild Mushrooms Recipe
Garnishes
Fresh garnishes can really elevate this dish. Try a sprinkle of extra chopped parsley or a few shavings of Parmigiano-Reggiano on top right before serving. A drizzle of quality olive oil or a small dollop of crème fraîche can add an extra touch of indulgence and visual appeal, making every bite even more inviting.
Side Dishes
This Farro with Wild Mushrooms Recipe pairs beautifully with simple side salads featuring bitter greens or roasted seasonal vegetables. For a heartier meal, serve alongside grilled chicken, seared steak, or pan-roasted fish. The mushroom-infused farro adds a wonderful earthy contrast and satisfying bite that complements many proteins and veggies.
Creative Ways to Present
For a dinner party, try serving this dish in warm shallow bowls topped with microgreens or edible flowers for a sophisticated look. You can also stuff large roasted bell peppers or portobello caps with the farro mixture and bake briefly for a fun twist. The nutty grain and mushroom medley make an excellent stuffing base that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Farro with Wild Mushrooms Recipe keeps well in the fridge for up to 3 days. Store leftovers in an airtight container to maintain freshness. The flavors often deepen after resting overnight, making it even tastier the next day.
Freezing
If you want to keep this dish longer, it freezes well. Place cooled portions in freezer-safe containers or bags, leaving a bit of room for expansion. Frozen farro and mushrooms will retain their texture and flavor for up to 2 months—perfect for meal prep or a busy weeknight.
Reheating
When ready to enjoy your leftovers, reheat gently on the stovetop over low heat, adding a splash of broth or water if it seems dry. You can also microwave individual servings, stirring occasionally to ensure even warming. Adding a small spoonful of crème fraîche or olive oil after reheating revives the creamy texture beautifully.
FAQs
Can I use fresh porcini mushrooms instead of dried?
Fresh porcini are fantastic if you can find them, but dried porcini have a concentrated flavor that’s hard to beat. If using fresh, you might want to increase the quantity slightly for a similar intensity.
Is farro gluten-free?
Farro is an ancient wheat grain and contains gluten, so it’s not suitable for gluten-free diets. If gluten is a concern, consider substituting with gluten-free grains like quinoa or buckwheat.
Can I make this dish vegetarian?
Absolutely! Use vegetable stock instead of chicken stock, and your Farro with Wild Mushrooms Recipe will remain just as flavorful and comforting while being fully vegetarian.
What texture should the farro have when it’s done?
The farro should be tender but still slightly chewy, kind of like a perfect al dente pasta. It shouldn’t be mushy or hard when you bite into it.
Can I use other mushrooms in this recipe?
Definitely! Feel free to experiment with shiitake, oyster, chanterelle, or whatever mushrooms you enjoy or have available. Combining various types just adds to the depth and complexity of the dish.
Final Thoughts
I hope this Farro with Wild Mushrooms Recipe inspires you to get cozy in your kitchen and create something truly comforting and delicious. It’s one of those dishes that feels like a warm hug and tastes like autumn on a plate, perfect for sharing with loved ones or savoring all to yourself. Give it a try—you might just discover your new favorite way to enjoy mushrooms and grains!
Print
Farro with Wild Mushrooms Recipe
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and comforting Farro with Wild Mushrooms recipe featuring cremini and dried porcini mushrooms simmered in chicken stock, finished with crème fraîche, fresh parsley, and Parmigiano-Reggiano cheese for a rich, earthy flavor perfect for an elegant yet rustic meal.
Ingredients
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)
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, a 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
- Use pearled farro for quicker cooking; whole farro will require longer simmering and more liquid.
- If desired, substitute vegetable stock to make the dish vegetarian, adjusting seasoning as needed.
- For a vegan version, omit crème fraîche and Parmigiano-Reggiano or use vegan alternatives.
- Ensure the mushrooms are well-soaked and drained to maximize their flavor and texture.
- Adjust salt and pepper seasoning to taste, especially depending on the saltiness of the stock used.
