Farro is a healthy whole grain and one of the oldest forms of wheat. It’s high in fiber and minerals and has been a part of the Italian diet for centuries. The texture is a bit chewier than rice with an earthy, rich flavor. I love the combination of farro and mushrooms, especially this time of year. So if it’s too cold to go outside and you’re looking for something comforting, make this simple and hearty dish!
The mushrooms are sauteed with garlic, onions and thyme, then made into a thick sauce with pecorino romano cheese, parsley and a touch of truffle butter. Use any kind of mushroom you like, but I used a combination of crimini and chanterelle. And don’t be discouraged if you’ve never purchased truffle butter before. You don’t need much and it’s a great way to make a dish even more special. For more recipes using truffle butter or oil, check out my mung bean pasta and grilled peach salad.
Farro with Mushrooms, Parsley and Truffle Butter Recipe
Cook farro according to package instructions. Mine took about 30 minutes.
While the farro is cooking, heat a large pan over medium heat. Add about a tablespoon of olive oil and saute onions and garlic for 1-2 minutes. Toss in mushrooms and stir frequently until they reduce in size and release all their liquid, about 6-8 minutes. Stir in thyme, salt, pepper, then corn starch.
Increase heat to medium-high and pour in broth and milk. When the sauce becomes thick, reduce heat to medium-low. Add in grated cheese and stir until melted. Add parsley, then stir in truffle butter.
To serve, add mushroom sauce on top of farro and garnish with more cheese and parsley.
Total Time: 40 minutes
Yield: 6 servings