SERVES 4
TOTAL TIME: 40 minutes
For the best flavor, we prefer to use a combination of white, shiitake, and oyster mushrooms; however, you can choose just one or two varieties if you like. The woody stems of shiitakes are unpleasant to eat so be sure to remove them. Consider drizzling individual portions with good balsamic vinegar before serving.
|
1½ |
cups farro |
|
3½ |
cups vegetable broth |
|
Salt and pepper |
|
|
1 |
pound portobello mushroom caps, halved and sliced ½ inch wide |
|
18 |
ounces assorted mushrooms, trimmed and halved if small or quartered if large |
|
1 |
onion, chopped fine |
|
2 |
tablespoons extra-virgin olive oil |
|
½ |
ounce dried porcini mushrooms, rinsed and minced |
|
3 |
garlic cloves, minced |
|
1 |
teaspoon minced fresh thyme or ¼ teaspoon dried |
|
¼ |
cup dry Madeira |
|
1 |
(14.5-ounce) can diced tomatoes, drained and chopped |
|
2 |
tablespoons minced fresh parsley |
1. Simmer farro and broth in large saucepan over medium heat until farro is tender and creamy, 20 to 25 minutes. Season with salt and pepper to taste; cover to keep warm.
2. Meanwhile, microwave portobello and assorted mushrooms in covered bowl until tender, 6 to 8 minutes. Drain, reserving mushroom juices.
3. Cook onion, oil, and porcini in Dutch oven over medium-high heat until softened and lightly browned, 5 to 7 minutes. Stir in drained mushrooms and cook, stirring often, until mushrooms are dry and lightly browned, about 5 minutes.
4. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in Madeira and reserved mushroom juices, scraping up any browned bits. Stir in tomatoes and simmer gently until sauce is slightly thickened, about 8 minutes. Off heat, stir in parsley and season with salt and pepper to taste. Portion farro into 4 individual serving bowls, top with mushroom mixture, and serve.