This recipe for farro with wild mushrooms is a versatile, healthy dinner that comes together in about an hour!
I absolutely love farro – it’s a chewy, healthy whole grain that works well in simple whole grain bowls but holds its own in creamy risotto dishes as well.
This recipe is sort of in-between. It’s not as rich as a risotto but a pat of butter and a little parmesan cheese adds richness to balance the earthy mushrooms and chewy farro.
How to Make this Farrow with Wild Mushrooms:
This recipe is simple to make! Most of the time will be spent just letting the farro simmer, so go play a little Among Us or read a book!
First, you’ll start by sautéing the aromatics. Next, add the mushrooms. Now, you might be wondering which wild mushrooms would work well in this recipe. I used chanterelles because they’re absolutely delicious and currently in season. But you can use any mushroom variety – foraged or store-bought. Try this with maitake, oyster, shiitake, or even royal trumpet mushrooms. You can also just your favorite button or cremini mushroom too! It will be delicious. I used a mix of chanterelle and cremini in this recipe.
After the mushrooms are golden brown, throw in copious amounts of garlic. Add the butter and farro and then the stock. Bring to a boil and then cover and simmer for about 35-40 minutes. It likely won’t absorb all the stock during that time, which is totally fine as the liquid will evaporate in the final 10-15 minutes of cooking.
After you’ve simmered the farro, simply add the kale, lemon, and then parsley and let it finish up cooking into a creamy, delicious bowl of goodness!
Looking for more mushroom recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Farro with Wild Mushrooms
- Wide pot
- 2 teaspoons neutral oil
- 1 yellow onion peeled and diced
- 1 red Fresno chili pepper trimmed and diced
- 6 cloves garlic peeled and minced
- 1 pound mushrooms such as chanterelles maitake, cremini, oyster, or shiitake, sliced or halved
- 2 tablespoons butter
- 1 cup farro
- 4 cups vegetable stock
- 1 teaspoon dry thyme
- 1 teaspoon dry parsley
- 1 bunch red kale chopped
- 1 lemon juiced and zested
- ⅓ cup parmesan cheese freshly grated
- Salt and pepper to taste
- Heat the oil in a wide pot over medium heat. Once hot, add the onion and chili pepper and cook for 4-5 minutes until softened.
Cook the Mushrooms:
- If the pot seems dry, add a bit more oil. Add the mushrooms and cook, stirring occasionally, for 8-10 minutes until golden brown and beginning to caramelize. Season with salt and pepper. Add the garlic and cook for 45 seconds until fragrant.
Cook the Farro:
- Add the farro and cook for 2 minutes. Add the parsley and thyme. Melt the butter into the pot and toss to coat the farro with the butter and spices.
Simmer the Farro:
- Pour in the stock and bring to a boil. Season again with salt and pepper. Reduce heat, cover, and simmer for 35 minutes.
Finish the Farro:
- Remove the lid from the farro and bring back to a boil. Add the kale and reduce heat to medium. Cook for 10 minutes until the liquid is mostly evaporated. Stir in the lemon juice and zest and parmesan cheese and cook an additional 5 minutes. Taste and season again to your preferences.
- Divide the cooked farro between bowls and garnish with more parsley, if desired. Enjoy!