Farro with Mushrooms

Farro with Mushrooms

A first taste of autumn.

Farro with Mushrooms

Adapted from Farro and Porcini Mushrooms by Marc from no recipes


1 cup farro
400 g mushrooms
3 shallots, diced
4 Tbsp olive oil
1/2 tsp dried thyme
2 cups vegetable stock
salt and pepper


Gently clean the mushrooms with a pastry brush. Cut off the lower end of the stem if it's too gritty (and freeze for making stock if you like). Cut the mushrooms lengthwise and cut into slices. In a pot, heat 2 Tbsp of the olive oil, add the shallots and fry until translucent. Add half the mushrooms and the thyme and fry until the mushrooms are browned. Add the farro, stock and salt and pepper to taste and simmer on low heat until the farro is tender, about 30 minutes. After 20 minutes, heat the remaining olive oil in a skillet, add the mushrooms and fry until well browned. Serve the farro with the browned mushrooms on top.

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