Farro And Wild Mushroom Dressing Recipes

FARRO AND MUSHROOM DRESSING

Steps:

• Bring a large saucepan of salted water to a boil. Add farro and cook until tender, about 30 minutes; drain and return to pot.
• Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms, shallots, celery, ham, and 1 tablespoon sage; season with salt and pepper. Cook until celery is crisp-tender, 2 to 4 minutes.
• Add wine and cook until evaporated, 3 to 5 minutes. Add 1 tablespoon sage and vegetable mixture to farro; toss to combine. Serve garnished with extra sage leaves.

FARRO WITH WILD MUSHROOMS

Steps:

• Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
• Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
• Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
• Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
• Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.

FARRO WITH WILD MUSHROOMS

Steps:

• 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.
• 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.
• 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.
• Pour in the stock and bring to a boil. Season again with salt and pepper. Reduce heat, cover, and simmer for 35 minutes.
• 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!

FARRO AND WILD MUSHROOM DRESSING

Steps:

• Heat oven to 350°F. On a small baking sheet, toss quinoa with 1⁄4 tsp oil and bake until toasted and nutty-smelling, 5 to 7 minutes; set aside.
• Heat 1 Tbsp oil in a Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 5 minutes. Add leek, season with 1⁄2 tsp each salt and pepper, and cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes.
• Transfer half of onion mixture to a bowl. Add farro to pot and cook, stirring, 1 minute. Add broth and rosemary and bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed, 30 to 35 minutes. Remove from heat and let sit, covered, 5 minutes. Discard rosemary and fluff with a fork.
• Meanwhile, heat 2 Tbsp oil in a large skillet on medium-high. Add half of mushrooms, season with 1⁄4 tsp each salt and pepper, and cook, tossing occasionally, until golden brown and tender, 5 to 6 minutes. Add half of garlic and cook, tossing, 1 minute; transfer to a large bowl. Repeat with remaining Tbsp oil and remaining mushrooms and garlic.
• Add farro, spinach, and reserved onion mixture to the bowl with mushrooms and toss to combine.

FARRO WITH MUSHROOMS

Steps:

• Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
• Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
• Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

FARRO AND MUSHROOM DRESSING

Steps:

• Place farro in a large saucepan and add enough water to cover by 3 inches. Bring to a boil; reduce heat to a simmer. Cook farro until tender, stirring occasionally, about 15 minutes; drain and return to pot.
• Meanwhile, in a large skillet, heat the oil over medium-high. Add mushrooms, shallots, celery, ham (if using), 1 tablespoon sage, and 1/2 teaspoon salt; season with pepper. Cook, stirring frequently, until celery is crisp-tender, 2 to 4 minutes.
• Add wine, and cook, stirring, until evaporated, 3 to 5 minutes. Add remaining 1 tablespoon chopped sage and the vegetable mixture to the farro; toss to combine. Serve immediately, garnished with extra sage leaves.
• (Per Serving)
• Calories: 263
• Saturated Fat: .7g
• Unsaturated Fat: 3.4g
• Cholesterol: 5mg
• Carbohydrates: 40.7g
• Protein: 11g
• Sodium: 359mg
• Fiber: 3.5g

FARRO SALAD WITH MUSHROOMS AND GORGONZOLA

Steps:

• For the salad: Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil and the shallot. Cook, stirring with a wooden spoon, until the shallot is fragrant and soft, about 1 minute. Add the farro and thyme and toast for another 2 minutes. Add 1/2 teaspoon salt and 2 1/2 cups water and bring to a simmer, stirring occasionally. Reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally, until the water is evaporated and the farro is tender, 35 to 40 minutes. Remove from the heat, cover and let steam for 10 minutes. Discard the thyme sprigs.
• Meanwhile, heat a medium skillet over medium-high heat. Add the remaining 2 tablespoons olive oil and the mushrooms. Season with the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms have lost their water and are golden brown and starting to crisp, about 15 minutes.
• For the dressing: In a large bowl, make the dressing by whisking together the vinegar, olive oil, mustard, salt and thyme. Add the warm farro and mushrooms to the dressing. Toss well to coat and allow to cool to room temperature.
• Add the grapes, kale and lemon juice. Toss well, top with the Gorgonzola shavings and serve.