Farro with Mushrooms and Rosemary
- Anthology of Crumbs
- Sep 26
- 1 min read
1
Searing the Beef
Inspiration: Adapted from Martha Rose Shulman’s recipe in NYTimes Cooking.
Substitutions: Barley can replace farro, or pecorino can stand in for Parmesan.
Serving: Serve with roasted chicken or as a vegetarian main with leafy greens.
Make-ahead: Cooked farro base can be chilled a day ahead and reheated with herbs and cheese.
Wine pairing: Pair with pinot grigio or chardonnay to complement the mushrooms.
Leftovers: Keeps in the fridge up to 3 days. Add a splash of stock when reheating.
Notes
1
Place farro in a bowl and cover with hot water by 1 inch. Let soak while preparing remaining ingredients. Drain.
2
Place porcini mushrooms in 2 cups boiling water. Soak 30 minutes. Drain through a paper towel lined strainer, rinse, and chop. Add soaking liquid to stock for 6 cups total.
3
Heat oil in a skillet over medium heat. Add onion and cook 3 minutes until softened. Add mushrooms and cook until they release moisture and begin to soften. Season lightly with salt. Add garlic and rosemary and cook 5 minutes more.
4
Stir in farro and soaked mushrooms. Cook 2 minutes, stirring until grains separate and begin to crackle. Add wine and balsamic vinegar. Cook until absorbed.
5
Add all but 1 cup of stock. Cover and simmer 50 minutes, stirring occasionally, until farro is tender and some grains splay. Remove lid and adjust liquid so mixture is saucy but not soupy.
6
If not serving immediately, cover until ready. To serve, reheat gently, then stir in Parmesan, parsley, lemon zest, and black pepper.
Instructions
½ oz dried porcini mushrooms (about ½ cup)
1 quart chicken stock or vegetable stock
1½ cups farro
2 Tbsp extra virgin olive oil
½ cup finely chopped onion
1 lb cremini mushrooms or wild mushrooms (sliced)
salt (to taste)
2 garlic cloves (minced green shoots removed)
2 tsp chopped fresh rosemary
½ cup dry white wine
1 tsp balsamic vinegar
freshly ground black pepper (to taste)
1 to 2 oz Parmesan cheese (grated ¼ to ½ cup)
¼ cup chopped fresh parsley
1 tsp lemon zest
Farro with Mushrooms and Rosemary
Anthology of Crumbs
This recipe takes its cue from Martha Rose Shulman’s farro with mushrooms, published in NYTimes Cooking, and reshapes it with a few Anthology touches. Farro is simmered slowly until tender, with porcini and cremini mushrooms layered in for depth, rosemary for fragrance, and a splash of balsamic alongside wine for balance. Finished with Parmesan, parsley, and lemon zest, it is a dish that feels rustic at the table yet polished enough to share with friends.
Servings :
4
Calories:
Prep Time
20 min
Cooking Time
1 hr 10 min
Rest Time
0
Total Time
1 hr 20 min
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