Farro With Mushrooms Recipe (2024)

Pearled farro cuts the cooking time in half. which also means you should cut the amount of stock, again about by 50%

Two words: Instant Pot. This was delicious and hearty. To convert this recipe for the instant pot, use the saute function for the onions, mushrooms, garlic and rosemary, then add the farro, 1/2C of wine, and 4C broth of choice (mushroom, chicken, etc.), give a good stir, then close the lid and pressure cook on high for 25 minutes with a natural release. It was slightly soupy at this point so I sauteed on high and stirred constantly until it reached a risotto consistency. Fantastic!

Great recipe. I followed the recipe except I used mushroom broth for the liquid. The leftovers are great cold with chopped celery, red onions, cucumbers and a big mix of olive oil and squeeze of lemon.

I love this recipe. Farro makes amazing risotto. I added frozen peas at the end for color and sweetness. They went really well with the deep earthy flavor of this dish. servings per recipe are generous. Most everyone had seconds and I have just enough leftovers- yum...

Go vegan by substituting nutritional yeast for the parmasean. Out of this world flavor!!

Make sure to check on the type of farro you are using in your recipe- semi-pearled farro can cut the cooking time in half, but still tastes just as delicious!

I used a pearled farro that doesn't require soaking and cooks much faster (25 - 30 minutes). Like the earlier post, I used less liquid with the pearled. I also reduced the dried mushroom stock to intensify the flavor and added a dash of soy sauce. This dish is a real keeper. We all loved it -- nutty and rich with deep mushroom flavored.

This was easy to convert to an electric pressure cooker. 1.5 cups of broth to 1 cup farro. 10 minutes under high pressure and 10 minutes under natural release. Fabulous!

...loving the idea of criminal mushrooms!

Yumm! And so much easier than a risotto. Chopped up and stirred in lots of fresh spinach at the end for color and (more) health. Also had no rosemary, so substituted tarragon. A dollop of creme fraiche at the end brought raves all around.

Tastes like essence of mushrooms. I sautéed the fresh mushrooms separately, set them aside, and stirred in at end with parsley and cheese. That way, the mushrooms didn't get soggy or steamed, allowing their flavor to really come through. I used half the farro and fresh mushrooms, and the full amount of remaining ingredients. Even so, this served 4 as a side dish. Served w/ Salmon with Smoked Salmon Butter from this site, a great combo. I presoaked farro 1 hour, it was cooked in 40 minutes.

I substituted dress leeks for the onion and it turned out well. At the suggestion of my grandma, I used a cup of leeks for the half cup onion called for. They added a subtle flavor that paired well with the wild mushrooms I also used.

There is no need to soak the farro.

Recipe was a HIT. Delicious. Followed recipe almost exactly, except: (1) used pearled farro, (2) used just 3 cups of the broth/stock mixture, and (3) used the InstantPot, adding and sautéing everything as directed, then sealed amd cooked on high pressure for 10 min, natural release for 5 min, then quick release.Mushrooms I used were: 1/2 oz dried porcini, 8 oz of fresh baby bella, and 8 oz of a mix of fresh trumpet royale, alba clamshell, & brown clamshell.

I've made several times exactly per the recipe - delicious!

This is a delicious dish that works as a side or as a meal. I made a few changes based on what I had available: leek instead of onion, a mix of fresh mushrooms, white vermouth instead of white wine, pearled farro. The reheated leftovers went well with poached eggs. Next time I'm going to add some baby spinach leaves near the end of cooking time.

I made this tonight and it’s a winner! Couldn’t find dried mushrooms so used fresh cremini. I also used normal farro, didn’t add the reserved cup of broth and it took about 40 minutes. My boys and I LOVED it!

Step 3 — does this mean I need 6 cups of just the mushroom water to add to the 6 cups of stock or that both together should add up to 6 cups?? Very very unclear to me.

Cook mushrooms until they begin to “sweat”?? Um, they are coated with oil as they are cooking so huh? Can’t you give a rough time estimate??This is one of the most confusing recipes I’ve ever encountered. Cmon man!

I made just as is. Ran out of time a cut cooking by about 10 min. Refrigerated over night and stirred in the cup of broth before warming up. Perfect!

I used fresh mushrooms and it came out excellent. Paired it with some nice bread, and it made for an excellet meal

I had to use half farro and half pearled barley as that's all I had on hand. It was delicious, though.

Taste fine. Too much effort. Prep took over two hours plus cooking time.

Made for the first time tonight. Delicious! I wish I’d read more notes regarding less stock using pearled. Has anyone tried to freeze leftovers?

Wonderful recipe. I followed the suggestions made by several others to sauté the mushrooms separately and add toward the end, and to halve the amount of stock and cooking time as I had semi-pearled farro.Decided to add some chopped and sautéed prosciutto to the mix and this vaulted the dish over the top.

Bland. I didn’t need to add the 1 cup stock at the end so I now have a mushroom/chicken stock blend I need to figure out what I can use it in.It’s interesting to see how many ppl raved about this recipe while changing a bunch of ingredients.

I tried this in an Instant Pot Zest Plus (on slow cook, because this sadly is not a pressure cooker!), and it was fantastic. I subbed lentils for farro and went with nutritional yeast instead of parm. A and will make again. Next time, will use half the stock.

Delicious, however, I added roasted my own stock, cherry tomatoes, a little zatar, and some harissa with roasted lemon peel to boost the flavor.