Farro with Wild Mushrooms is that hearty, earthy, downright comforting dish you’ll want to cozy up to all year round. With perfectly chewy grains, an irresistible mix of wild mushrooms, and aromatic touches of shallot, garlic, and fresh herbs, there’s a reason this recipe has made its way into my hall of all-time favorites. Whether you serve it as a vegetarian main or alongside a simple roasted chicken, this Mediterranean-inspired classic elevates your table with its rustic elegance and unforgettable flavor. If you’re craving a dish that’s both seriously satisfying and a little bit special, Farro with Wild Mushrooms is exactly what you want.
Ingredients You’ll Need
There’s something magical about a handful of staple ingredients coming together in one pan, creating flavor that tastes so much more complex than the sum of its parts. Each element in this recipe is essential, from the nutty grains to the vibrant herbs, working together to make Farro with Wild Mushrooms shine in both taste and presentation.
- Farro: Gives the dish its signature chew and toasty, nutty flavor; always rinse before using for the best texture.
- Vegetable broth: Adds savory depth to the grains while they cook—use a good-quality broth for the best results.
- Olive oil: Lends richness and helps brown the mushrooms beautifully; extra-virgin works great here.
- Unsalted butter: Balances out the olive oil, infuses flavor, and gives the dish a subtle silkiness.
- Shallot: Its mild, slightly sweet bite adds aromatic undertones that complement the mushrooms.
- Garlic: For a deep, savory aroma that brings all the vegetables to life.
- Mixed wild mushrooms: A blend like cremini, shiitake, and oyster ups the earthy, meaty flavors—use whatever looks freshest.
- Salt: Essential for rounding out all the flavors.
- Black pepper: A punchy finish that highlights the richness of the mushrooms.
- Dry white wine: Brightens the whole dish and releases the mushrooms’ flavor from the pan.
- Parmesan cheese: Adds a savoriness and creaminess that ties the whole recipe together.
- Fresh parsley: Chopped parsley brings a pop of color and vibrant, fresh flavor at the end.
How to Make Farro with Wild Mushrooms
Step 1: Cook the Farro
Start by adding rinsed farro and vegetable broth to a medium saucepan. Bring the mixture to a rolling boil, then simmer it down gently for 25 to 30 minutes. The goal is for the farro to be tender but still delightfully chewy, with most of the broth absorbed. If there’s any liquid left, just drain it off—the grains should be moist, not soupy. This step lets the farro take on the depth of the broth, creating the perfect base for the mushrooms.
Step 2: Sauté the Aromatics
While your farro is simmering, get started on the magic in a large skillet. Heat the olive oil and butter together over medium heat. Add in the finely chopped shallot, letting it sweat and turn soft for about 2 to 3 minutes. You’re looking for it to become fragrant and almost translucent, building an aromatic foundation for the next layer of flavors.
Step 3: Cook the Wild Mushrooms
Time to tumble in the minced garlic and your selection of sliced wild mushrooms. Season with salt and pepper right away so they release their moisture and start browning. Stir occasionally and let them cook for 7 to 8 minutes, until they’re golden, tender, and absolutely irresistible. You’ll want to breathe in that earthy, garlicky aroma wafting through your kitchen.
Step 4: Deglaze with White Wine
Pour the dry white wine into the skillet with the mushrooms, using your spoon to scrape up any caramelized bits from the bottom of the pan. Let the wine bubble and reduce for just 2 to 3 minutes. This step not only adds brightness but amplifies all the rich flavors already in the pan.
Step 5: Bring It All Together
Now for the best part! Add your drained, cooked farro straight into the skillet with the mushrooms. Toss everything together so every grain is coated in that luscious sauce. Finish by stirring in the Parmesan cheese and fresh parsley for an irresistible, creamy finish bursting with color and flavor. Serve your Farro with Wild Mushrooms piping hot, and prepare for rave reviews!
How to Serve Farro with Wild Mushrooms
Garnishes
The simplest way to make Farro with Wild Mushrooms really pop is with a flourish of finishing touches. A fresh handful of chopped parsley wakes up all the flavors, while extra-shaved Parmesan on top gives a salty, nutty punch. If you have a drizzle of high-quality olive oil, now’s the time—just a quick swirl before serving makes everything glisten and smell incredible.
Side Dishes
This dish is filling enough to stand alone, but it plays so well with others. For a light dinner, pair Farro with Wild Mushrooms with a crisp green salad dressed in lemon and olive oil, or some simply roasted vegetables. If you’re serving a crowd, it also makes a fantastic side for roast chicken, grilled salmon, or garlicky sautéed greens for a plant-based feast.
Creative Ways to Present
Get playful with your presentation! Serve Farro with Wild Mushrooms piled high in pretty bowls, or spoon it into a hollowed-out roasted squash for a festive centerpiece. For a dinner party, try stuffing it into roasted bell peppers or using it as a luxe bed for poached eggs at brunch. However you serve it, the mix of colors and textures is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, tuck them into an airtight container and pop them in the fridge, where Farro with Wild Mushrooms stays fresh and flavorful for up to four days. The flavors actually deepen as they rest, so tomorrow’s lunch might be even tastier.
Freezing
Farro with Wild Mushrooms also freezes beautifully. Cool the dish completely, then pack it into individual portions or a single freezer-safe container. It’ll keep for up to three months. Thaw overnight in the fridge whenever you need a quick, cozy meal, no planning required.
Reheating
When you’re ready for another bowl, gently reheat your Farro with Wild Mushrooms on the stovetop with a splash of broth or water to loosen things up. Stir often and heat just until warmed through. You can also microwave individual portions, but keep an eye on the texture so it doesn’t dry out.
FAQs
What kind of wild mushrooms work best in this recipe?
A mix of cremini, shiitake, and oyster mushrooms brings the most interesting combination of flavors and textures. If you find other varieties at the market like maitake or porcini, go for it! The more variety, the more complex your Farro with Wild Mushrooms will taste.
Can I make this recipe vegan?
Absolutely! Just swap the butter for more olive oil or a plant-based butter, and use your favorite vegan Parmesan or nutritional yeast. Farro with Wild Mushrooms is totally adaptable, so you still get all that flavor without any dairy.
Is it possible to use pearl or quick-cooking farro?
Yes, but keep in mind that cook times will vary. Pearl and quick-cooking farro are less chewy and may become softer faster, but they’re great for saving time. Just adjust the simmering and check the texture as you go for that perfect bite.
How can I make the dish creamier?
Add a spoonful or two of mascarpone cheese at the end for a touch of extra richness. It melts in and creates a silky, luxurious Farro with Wild Mushrooms that’s almost risotto-like (and incredibly indulgent!).
Can this be served at room temperature?
Definitely! Farro with Wild Mushrooms tastes great warm, at room temp, or even cold from the fridge. That makes it perfect for make-ahead lunches or as part of a buffet spread where you want something hearty and delicious at any temperature.
Final Thoughts
If you’re on the lookout for a dish that’s hearty, wholesome, and just a little bit fancy, give Farro with Wild Mushrooms a try. It’s pure comfort and fresh, earthy flavor in every bite—perfect for sharing with loved ones or savoring solo. Let this be the recipe that turns a simple weeknight into something truly special!
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Farro with Wild Mushrooms Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful dish, this Farro with Wild Mushrooms recipe is a satisfying vegetarian option. Nutty farro is cooked in vegetable broth and combined with a medley of sautéed wild mushrooms, garlic, and shallots, then finished with a splash of white wine, Parmesan cheese, and fresh parsley.
Ingredients
Farro:
- 1 cup farro, rinsed
Vegetable Broth:
- 3 cups vegetable broth
Sautéed Mushrooms:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 12 oz mixed wild mushrooms, sliced (cremini, shiitake, oyster)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Farro: In a saucepan, simmer farro in vegetable broth until tender.
- Sauté Mushrooms: Sauté shallot, garlic, and mushrooms in olive oil and butter until golden.
- Deglaze: Add white wine, then combine cooked farro with mushrooms.
- Finish: Stir in Parmesan and parsley before serving.
Notes
- For a creamier texture, add mascarpone cheese.
- Can be served as a main or side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 530mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
