When you’re craving a comforting, earthy, and hearty meal that feels like a warm hug, this Farro with Wild Mushrooms Recipe is exactly what you need. The nutty chewiness of pearled farro combined with the rich, deep flavors of cremini and rehydrated porcini mushrooms creates a dish that is both rustic and elegant. It’s perfect for cozy dinners or when you want to impress friends with something wholesome yet sophisticated. Each bite brings together the creamy tang of crème fraîche and the sharp, savory essence of Parmigiano-Reggiano, making this recipe an absolute favorite to keep in your culinary repertoire.
Ingredients You’ll Need
This Farro with Wild Mushrooms Recipe is all about simple, well-chosen ingredients that each play an essential role. From the earthy mushrooms to the creamy finishing touches, every single item brings a unique texture, flavor, or color that transforms this dish into a soul-satisfying experience.
- Dried porcini mushrooms: These add an intense, woodsy depth that fresh mushrooms can’t quite match.
- Olive oil: The foundation for sautéing that lends a silky, rich mouthfeel.
- Cremini mushroom caps, diced: Provide meaty texture and a mellow mushroom flavor.
- Salt, to taste: Enhances all the natural flavors, balancing the dish perfectly.
- Onion, diced small: Adds subtle sweetness and a slight crunch when cooked down.
- Garlic, minced: Brings aromatic warmth that lingers with every bite.
- Pearled farro, rinsed: The star grain here, giving that nutty, chewy texture you’ll love.
- Chicken stock, divided: Infuses umami richness and ensures the farro cooks up tender and flavorful.
- Crème fraîche: Adds luscious creaminess and a slight tang that brightens the dish.
- Fresh flat-leaf parsley, chopped: Brings a fresh herbal note and vibrant color.
- Freshly ground black pepper: A little bite that balances the richness.
- Parmigiano-Reggiano cheese, freshly grated: The ultimate finishing touch for saltiness and depth.
How to Make Farro with Wild Mushrooms Recipe
Step 1: Soak the Porcini Mushrooms
Start by placing your dried porcini mushrooms in warm water to rehydrate for about 20 to 30 minutes. This step is crucial because it wakes up their intense flavor and softens them for cooking. After soaking, drain and chop them finely. Don’t toss that soaking liquid—you’ll use it later to boost the mushroomy goodness.
Step 2: Sauté the Cremini Mushrooms
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the diced cremini mushrooms with a pinch of salt and sauté until they turn a beautiful golden brown and their moisture evaporates, about 5 to 10 minutes. This caramelization gives the dish depth and a rich texture that makes the farro blend irresistible.
Step 3: Add the Porcini Mushrooms
Next, toss in your chopped porcini mushrooms. Reduce the heat slightly and cook them with the cremini for 2 to 4 minutes to fully infuse the dish with their unique earthy essence. This combination creates the complex foundation that really sets this Farro with Wild Mushrooms Recipe apart.
Step 4: Cook the Vegetables
Add the diced onion to the pot and cook until soft and golden, about 5 to 7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. These aromatics will infuse every grain of farro with wonderful flavor and provide a gentle sweetness that complements the mushrooms beautifully.
Step 5: Cook the Farro
Now stir the rinsed farro right into the pot, making sure it gets coated in all that olive oil and mushroom goodness. Pour in 1 cup of chicken stock and season with a pinch of salt. Bring to a boil, then reduce the heat to medium-low, cover, and let it simmer until the liquid is absorbed, which takes about 10 minutes.
Step 6: Add Remaining Stock and Simmer
Once the first cup of stock is absorbed, add the remaining 2 cups of chicken stock. Bring the mixture back to a boil, reduce heat again, cover the pot, and simmer for 15 minutes. After that, remove the lid and continue simmering for another 15 minutes until the farro is tender and all the liquid has been soaked up. This slow cooking ensures the flavors meld together beautifully, with the farro tender yet pleasantly chewy.
Step 7: Finish the Dish
Turn the heat down to low, then stir in the crème fraîche, fresh parsley, salt, and freshly ground black pepper. Finally, fold in the Parmigiano-Reggiano cheese until everything is luxuriously creamy and well combined. This finishing step elevates the whole dish, making each bite creamy, cheesy, and bursting with fresh and earthy flavors.
Step 8: Serve Your Farro with Wild Mushrooms Recipe
Spoon the farro and mushroom mixture onto warm plates and dig in! This dish tastes fantastic served hot, with the creamy texture comforting every bite. Don’t forget to drizzle a little extra olive oil or sprinkle some more cheese on top if you want an even richer experience.
How to Serve Farro with Wild Mushrooms Recipe
Garnishes
Fresh flat-leaf parsley is a perfect garnish, adding a pop of color and a fresh herbal brightness. You can also sprinkle extra grated Parmigiano-Reggiano or a few flakes of chili for a subtle heat contrast. A drizzle of good-quality olive oil on top right before serving brings a luscious finish that everyone will rave about.
Side Dishes
This Farro with Wild Mushrooms Recipe pairs wonderfully with simply grilled or roasted vegetables, such as asparagus or Brussels sprouts. A crisp green salad with lemon vinaigrette also balances the richness of the dish beautifully. For a heartier meal, roasted chicken or seared steak complement the earthy flavors perfectly.
Creative Ways to Present
Looking to impress? Serve the farro in warm individual bowls topped with a sprig of parsley and a parmesan crisp on the side. You could also hollow out small roasted peppers or tomatoes and stuff them with the farro mixture for a festive presentation. The possibilities are endless to make this cozy dish feel special.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen even after resting overnight, making your next meal just as delicious.
Freezing
If you want to keep it longer, this recipe freezes well. Portion the farro into freezer-safe containers and freeze for up to 2 months. When freezing, avoid adding crème fraîche and cheese before freezing—add those fresh when reheating instead.
Reheating
Reheat in a skillet over medium-low heat with a splash of water or stock to loosen the mixture. Stir gently until warmed through, then finish by stirring in fresh crème fraîche and Parmigiano-Reggiano to restore that creamy, fresh finish.
FAQs
Can I use vegetable stock instead of chicken stock?
Absolutely! Vegetable stock works perfectly and keeps the dish vegetarian-friendly. Just make sure it’s a good-quality, flavorful stock for the best results.
What if I don’t have porcini mushrooms?
You can substitute with another dried mushroom variety such as shiitake or chanterelle. Fresh mushrooms are great too, but drying mushrooms adds a deeper, more concentrated flavor that’s hard to replicate.
Is farro gluten-free?
Farro is an ancient wheat grain and therefore contains gluten. If you need a gluten-free option, try substituting with quinoa or brown rice, though the texture and flavor will be different.
Can this recipe be made vegan?
Yes! Simply replace the chicken stock with vegetable stock, omit the crème fraîche or use a plant-based alternative, and skip the cheese or use a vegan parmesan substitute. The mushrooms still provide incredible flavor.
How chewy should the farro be?
The farro should be tender but still have a pleasant, slightly chewy bite. It shouldn’t be mushy or undercooked. The slow simmering ensures just the right texture.
Final Thoughts
This Farro with Wild Mushrooms Recipe is truly a delight for anyone who loves robust, earthy flavors and comforting textures. It’s one of those dishes that feels luxurious but is surprisingly simple to prepare, making it perfect for weeknights or special gatherings. I can’t recommend enough that you try making this dish and discover how the magic of farro and wild mushrooms can warm up both your kitchen and your heart.
Print
Farro with Wild Mushrooms Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A hearty and comforting dish featuring nutty pearled farro combined with earthy wild mushrooms, including rehydrated dried porcini and fresh cremini mushrooms. Sautéed with aromatic garlic and onion, simmered in savory chicken stock, and finished with creamy crème fraîche, fresh parsley, and grated Parmigiano-Reggiano cheese for a rich and satisfying meal perfect for any season.
Ingredients
For the Wild 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 (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 well and chop the mushrooms into smaller pieces.
- Sauté the Cremini Mushrooms: Heat olive oil in a large pot over medium-high heat. Add the diced cremini mushrooms and a pinch of salt. Sauté until mushrooms turn golden and moisture has evaporated, approximately 5 to 10 minutes.
- Add the Porcini Mushrooms: Stir in the chopped porcini mushrooms. Reduce heat to medium and cook together for 2 to 4 minutes, allowing flavors to meld.
- Cook the Vegetables: Add the diced onion to the pot and sauté until golden and translucent, about 5 to 7 minutes. Next, add minced garlic and cook for an additional minute until fragrant.
- Cook the Farro: Stir the rinsed farro into the pot, coating it thoroughly with olive oil and mushroom mixture. Pour in 1 cup of chicken stock and add a pinch of salt. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and simmer until the liquid is mostly absorbed, about 10 minutes.
- Add Remaining Stock: Pour in the remaining 2 cups of chicken stock. Bring to a boil again, reduce heat to medium-low, cover, and simmer for 15 minutes. After that time, uncover and continue simmering for an additional 15 minutes, or until the farro is tender and the liquid is fully absorbed.
- Finish the Dish: Lower the heat to low. Stir in the crème fraîche and chopped parsley. Season generously with salt and freshly ground black pepper. Finally, mix in the freshly grated Parmigiano-Reggiano cheese until fully incorporated and creamy.
- Serve: Spoon the farro and wild mushroom mixture onto plates or bowls and serve warm. Enjoy the rich, earthy flavors and creamy texture.
Notes
- Dried porcini mushrooms add a deep, concentrated flavor. Make sure to soak them thoroughly for best results.
- Using pearled farro shortens cooking time compared to unpearled; adjust if using whole farro.
- Vegetarian option: substitute chicken stock with vegetable stock.
- For a vegan version, replace crème fraîche with coconut cream and omit Parmigiano-Reggiano or use a vegan cheese alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently with a splash of stock or water.
