FARRO WITH WILD MUSHROOMS
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.8 g, Cholesterol 8.6 mg, Fat 8.2 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 400.9 mg, Sugar 1.8 g
FARRO WITH MUSHROOMS
Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams
MOREL MUSHROOM BISQUE
If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.
Provided by Jennifer F.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
- Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 13.1 g, Cholesterol 224.9 mg, Fat 67.4 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 42.1 g, Sodium 753 mg, Sugar 2.9 g
MUSHROOM BISQUE WITH FARRO
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course
Time 4h30m
Yield Six main courses, eight appetizers
Number Of Ingredients 12
Steps:
- Soak the farro in cold water for 1 hour, drain and set aside. Place the shiitake stems in a large pot, cover with cold water, cook over medium heat for 2 hours, drain and discard stems. Return the mushroom broth to a pot over high heat and reduce until it equals about 2 cups.
- In a large, ovenproof pot over medium heat, melt the butter. Add the onion and cook until it begins to soften, about 3 minutes. Add the chopped shiitake and white mushrooms, the salt and pepper and cook, stirring frequently, until the mushrooms begin to soften, about 5 minutes.
- Add the chicken and beef broths and simmer for 10 minutes. Add 1 cup of milk and the farro, stir, partly cover and continue cooking over low heat for 1 hour, stirring often to avoid sticking.
- Remove half of the soup, process to a fine puree in a food processor in batches and then combine with the unprocessed soup over low heat. Adjust the consistency of the soup with more whole milk; the soup should be thick, but not globby. Adjust the seasoning with additional salt and pepper to taste. Serve garnished with a dollop of mascarpone, several grinds of fresh pepper and a sprinkling of fresh thyme.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 873 milligrams, Sugar 13 grams, TransFat 0 grams
MUSHROOM BISQUE
Steps:
- In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
- Roux:
- In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
- Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.
MUSHROOM BISQUE
The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.-Emily R Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).
Nutrition Facts : Calories 271 calories, Fat 22g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
MUSHROOM BISQUE
A very rich and flavorful french-style soup. Great served with hot french bread and a small tossed salad for a light lunch.
Provided by Just Call Me Martha
Categories Vegetable
Time 1h30m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash mushrooms and remove stems.
- Slice 6 of the mushroom caps and reserve.
- Discard any dried ends from stems.
- Grind or chop remaining mushroom caps and stems very fine.
- Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
- Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
- Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
- Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
- Add the cream and stir again.
- Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
- Reheat and add sherry just before serving.
- Garnish with reserved sauteed mushrooms.
More about "mushroom bisque with farro recipes"
FARRO WITH MUSHROOMS AND THYME - HOSTESS AT HEART
From hostessatheart.com
5/5 (2)Total Time 30 minsCategory SidesCalories 172 per serving
- Bring 3 quarts of water to boil in a dutch oven or large saucepan. Stir in farro and 1 tablespoon salt. Return to boil, reduce heat. Simmer, uncovered, until tender, 15 to 20 minutes. Drain well and set aside.
- Heat oil in a 12-inch skillet over medium-high heat. Add mushrooms, onion, thyme, and 1/4 teaspoon salt; cook, stirring frequently until moisture has evaporated and vegetables start to brown, 5 to 8 minutes.
- Add sherry and cook, scraping up any browned bits, until pan is almost dry, 1 to 2 minutes. Add farro and cook, stirring constantly until heated through, about 1 minute. Remove pan from heat, stir in parsley, white wine vinegar, and season with salt and pepper to taste.
FARRO RISOTTO: FARRO RECIPE WITH MUSHROOMS AND PEAS
From themediterraneandish.com
RECIPE: RUSTIC FARRO SOUP WITH SAUSAGE AND MUSHROOMS
From wholefoodsmarket.com
SIMPLE, SAVORY MUSHROOM FARRO | THE FULL HELPING
From thefullhelping.com
FARRO WITH MUSHROOMS & PARMESAN & FRESH HERBS - A …
From acouplecooks.com
CREAMY MUSHROOM BISQUE | WILLIAMS SONOMA
From williams-sonoma.com
FARRO WITH MUSHROOMS AND BACON - DAVID LEBOVITZ
From davidlebovitz.com
CREAMY MUSHROOM FARRO | MANTITLEMENT
From mantitlement.com
EASY MUSHROOM FARRO RISOTTO - A BEAUTIFUL PLATE
From abeautifulplate.com
NO-FUSS GARLICKY FARRO WITH SAUTéED MUSHROOMS
From blissfulbasil.com
FARRO WITH ROASTED MUSHROOMS RECIPE | BON APPéTIT
From bonappetit.com
SAUTEED MUSHROOMS AND FARRO - HOME SWEET JONES
From homesweetjones.com
30-MINUTE BEEF, MUSHROOM, AND FARRO SOUP - KITCHN
From thekitchn.com
MUSHROOM FARRO WITH BEANS AND HERBS - CILANTRO AND …
From cilantroandcitronella.com
FARRO WITH ROASTED MUSHROOMS AND CHICKPEAS – JUNE OVEN
From juneoven.com
FARRO RISOTTO WITH ROAST MUSHROOMS - HEALTHY DELICIOUS
From healthy-delicious.com
TOASTED FARRO WITH MUSHROOMS AND ROSEMARY
From lemonthymeandginger.com
FARRO WITH WILD MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
FARRO WITH MUSHROOMS RECIPE - NYT COOKING - MASTERCOOK
From mastercook.com
SUVIR SARAN'S FARRO AND MUSHROOM BURGERS - SERIOUS EATS
From seriouseats.com
CREAMY FARRO WITH CRISPY MUSHROOMS AND SOUR CREAM - ALISON …
From alisoneroman.com
MUSHROOM MARSALA FARRO BAKE - SMELLS LIKE HOME
From smells-like-home.com
MUSHROOM BISQUE WITH FARRO - DINING AND COOKING
From diningandcooking.com
FARRO WITH MISO MUSHROOMS | CAROLYN'S COOKING
From carolynscooking.com
FARRO PILAF WITH MUSHROOMS, WHITE BEANS AND KALE
From evergreenkitchen.ca
FARRO WITH MUSHROOMS & ASPARAGUS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
FARRO WITH SAUSAGE AND MUSHROOMS - CIAO ITALIA
From ciaoitalia.com
MUSHROOM FARRO WITH GROUND BEEF - COOKING CHAT
From cookingchatfood.com
FARRO WITH MUSHROOMS - TANYA GULATI
From tanyagulati.com
LEMON GARLIC FARRO WITH MUSHROOMS AND SPINACH
From cooknourishbliss.com
FARROTTO WITH MUSHROOMS | ITALIAN FOOD FOREVER
From italianfoodforever.com
WILD MUSHROOM BISQUE WITH SAUTÉED MUSHROOMS AND
From farmer-gourmand.com
CREAMY FARRO WITH ROASTED MUSHROOMS - AMERICAN HOME COOK
From americanhomecook.com
FARRO RISOTTO WITH SAUTEED MUSHROOMS AND FENNEL - PICKLED PLUM
From pickledplum.com
MUSHROOM FARRO WITH TRUFFLE OIL - SIMMER + SAUCE
From simmerandsauce.com
FARRO STUFFED PORTOBELLO MUSHROOMS - HEART HEALTHY GREEK
From hearthealthygreek.com
BEST FARRO WITH WILD MUSHROOMS RECIPE - THE YELLOW TABLE
From theyellowtable.com
FARRO AND WILD MUSHROOM GRATIN - FULLY MEDITERRANEAN
From fullymediterranean.com
MUSHROOM-FARRO SOUP RECIPE | BON APPéTIT
From bonappetit.com
WILD MUSHROOM FARRO RISOTTO - | RECIPE | STUFFED MUSHROOMS, …
From pinterest.com
ROASTED MIXED MUSHROOM AND GARLIC FARROTTO - KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search