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
Scale
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.
