Best 8 Creamy Farro Pilaf With Wild Mushrooms Recipes

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Craving a comforting and flavorful side dish? Look no further than creamy farro pilaf with wild mushrooms! This delectable dish combines the nutty flavor of farro with the earthy notes of wild mushrooms, creating a symphony of flavors that will tantalize your taste buds. With its creamy texture and aromatic blend of spices, this recipe elevates the humble farro to new heights. Whether you're serving it as a hearty side dish or a light main course, this creamy farro pilaf with wild mushrooms is sure to impress. Join us as we delve into the secrets of preparing this culinary masterpiece, exploring the key ingredients and techniques that make it so special.

Check out the recipes below so you can choose the best recipe for yourself!

FARRO WITH WILD MUSHROOMS



Farro with Wild Mushrooms image

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

½ ounce dried porcini mushrooms
2 tablespoons olive oil
10 brown mushroom caps, diced
salt to taste
½ onion, diced small
2 cloves garlic, minced
1 cup pearled farro, rinsed, or more to taste
3 cups chicken stock, divided
2 tablespoons creme fraiche
2 tablespoons chopped fresh flat-leaf parsley
freshly ground black pepper to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

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

CREAMY FARRO WITH CRISPY MUSHROOMS AND SOUR CREAM



Creamy Farro With Crispy Mushrooms and Sour Cream image

Similar in texture to a risotto (without the constant stirring), this creamy, saucy farro is about half the work, with almost no technique required. While the porridgelike texture is a delight all on its own, the meaty, golden brown mushrooms and frizzled leeks are the real reason you are here. Using plenty of olive oil to make sure the mushrooms crisp and brown without sticking will be the secret to success in that department.

Provided by Alison Roman

Categories     dinner, weekday, grains and rice, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil, plus more as needed
4 medium leeks, white and light green parts, thinly sliced
1 pound mix of mushrooms, such as maitake, oyster, cremini or chanterelle, torn into bite-size pieces (about 5 cups)
Kosher salt and freshly ground black pepper
1 3/4 cups pearled or semi-pearled farro or barley
4 cups vegetable broth or chicken broth
1/2 cup finely chopped chives (from about 1 bunch)
1 cup fresh dill leaves, coarsely chopped
1 tablespoon finely grated lemon zest, plus lemon wedges for squeezing
Sour cream, for serving

Steps:

  • Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
  • Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
  • Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
  • Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
  • Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.

FARRO WITH MUSHROOMS



Farro With Mushrooms image

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

1/2 ounce (1/2 cup, approximately) dried porcini mushrooms
1 quart chicken stock or vegetable stock
1 1/2 cups farro
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2 large garlic cloves, green shoots removed, minced
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
Freshly ground pepper to taste
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
1/4 cup chopped fresh parsley

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

CREAMY FARRO PILAF WITH WILD MUSHROOMS



Creamy Farro Pilaf with Wild Mushrooms image

Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 shallot, minced
1 cup farro
1/4 cup dry white wine
3 cups low-sodium chicken stock
Coarse salt
12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
Red-pepper flakes
1 bunch spinach (10 ounces), stemmed
1/4 cup crumbled Parmesan, plus more for serving

Steps:

  • In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.
  • Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
  • Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.

Nutrition Facts : Calories 261 g, Cholesterol 8 g, Fat 10 g, Fiber 6 g, Protein 13 g, SaturatedFat 2 g, Sodium 443 g

CREAMY FARRO PILAF WITH WILD MUSHROOMS



Creamy Farro Pilaf With Wild Mushrooms image

Make and share this Creamy Farro Pilaf With Wild Mushrooms recipe from Food.com.

Provided by Bugeah

Categories     Grains

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 shallot, minced
1 cup cracked farro
1/4 cup dry white wine
3 cups low sodium chicken broth
salt, to taste
12 ounces wild mushrooms, trimmed and cut into 1/2 inch slices (such as shiitakes or oysters)
red pepper flakes, to taste
1 bunch spinach, stemmed (10 oz)
1/4 cup parmesan cheese, plus more for serving

Steps:

  • In a medium saucepan, heat 1 tbs oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35-40 minutes. Season with salt and cover to keep warm.
  • Meanwhile, heat oven to 450°F On a rimmed baking sheet, toss mushrooms with remaining 2 tbs oil and season with salt and pepper flakes. Roast, stirring once, until crisp and golden, 20-22 minutes.
  • Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and parmesan. Top with additional parmesan.

Nutrition Facts : Calories 132.8, Fat 9.1, SaturatedFat 1.9, Cholesterol 3.7, Sodium 148.3, Carbohydrate 6.3, Fiber 1.8, Sugar 1.6, Protein 7.5

FARRO PILAF



Farro Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

FARRO WITH WILD MUSHROOMS AND HERBS



Farro with Wild Mushrooms and Herbs image

Provided by Sean Rembold

Categories     Mushroom     Side     Sauté     Thanksgiving     Quick & Easy     Low Cal     High Fiber     Low Sodium     Healthy     Low Cholesterol     Boil     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 11

2 cups semi-pearled farro
Kosher salt
2 tablespoons (or more) olive oil
4 cups (about 8 ounces) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1" pieces
Freshly ground black pepper
1 cup low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme
Ingredient info: Semi-pearled farro is available at Italian markets and natural foods and specialty foods stores.

Steps:

  • Cook farro in boiling salted water until tender, about 20 minutes. Drain, let cool, and set aside. DO AHEAD: Farro can be made 2 days ahead. Cover and chill.
  • Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers (the oil needs to be very hot to crisp the mushrooms). Working in batches, add a single layer of mushrooms to skillet. Cook, turning once, until crisp and cooked through, 4-5 minutes. Transfer to a plate; season with salt and pepper.
  • Bring broth to a simmer in a medium saucepan over medium heat. Add farro and cook, stirring often, until heated through. Season farro with salt and pepper. Add butter and stir vigorously to combine and create a creamy texture. Add mushrooms, parsley, chives, and thyme; stir just to evenly incorporate. Serve immediately.

MUSHROOM PILAF



Mushroom Pilaf image

While combing through my grandmother's recipes, I ran across something I hadn't seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her "pretty pilaf." I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

1 cup chopped onion
1 cup uncooked long grain rice
1 ounce uncooked spaghetti, broken into 1-inch pieces (about 1/2 cup)
1/4 cup butter
1 can (14-1/2 ounces) chicken broth
1 jar (6 ounces) sliced mushrooms, drained
1/2 cup water
1/4 teaspoon salt
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown. , Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley.

Nutrition Facts : Calories 165 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 430mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Choose the right farro: Use semi-pearled or pearled farro for a pilaf with a tender, chewy texture. Avoid hulled farro, which has a tougher texture and longer cooking time.
  • Toast the farro: Toasting the farro before cooking brings out its nutty flavor and gives the pilaf a more complex flavor profile.
  • Use flavorful broth: Use a flavorful broth, such as vegetable broth or chicken broth, to cook the farro. This will add depth of flavor to the pilaf.
  • Add vegetables and herbs: Vegetables and herbs add flavor, color, and texture to the pilaf. Some good options include mushrooms, onions, garlic, carrots, celery, and parsley.
  • Don't overcook the farro: Farro should be cooked until tender but still slightly chewy. Overcooked farro will be mushy and unpleasant.

Conclusion:

Creamy farro pilaf with wild mushrooms is a simple but flavorful dish that's perfect for a weeknight meal or a special occasion. With its creamy texture, nutty flavor, and abundance of vegetables, this pilaf is sure to please everyone at the table.

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