FARRO with MUSHROOMS

FARRO WITH MUSHROOMS

                                                (adapted from a recipe by Martha Rose Shulman, NYT)

Prep Time:  about 2 hours (includes 60 minutes of cooking time). 

Yield: 6 servings

ADVANCE PREPARATION:  Mushrooms can be cleaned and cut ahead of time. Dish can make   made several hours or a day ahead and reheat.  Add a little stock and stir over medium heat to reheat.

INGREDIENTS

½ ounce (approx ½ cup) dried porcini mushrooms

1 quart chicken stock or vegetable stock

1 ½ cups farro (or substitute grain, see NOTES)

2 Tbsp extra virgin olive oil

1 pound cremini mushrooms or mixture of bella, king oyster, Portobello or other wild

    mushrooms, cleaned, trimmed and sliced.

salt to taste

2 large garlic cloves, minced

2 tsp chopped fresh rosemary

½ cup dry white wine

Pepper to taste

½ ounces Parmesan cheese, grated ( ¼ to ½ cup) grated or shaved (optional)

¼ cup chopped fresh parsley and/or more rosemary

PROCESS

1. Put farro in a bowl, pour hot water in to cover by an inch.  Let soak while preparing remaining

     ingredients.  Drain. Set aside.

2. Place dried mushrooms in large cup or bowl and pour 2 cups of boiling water. Let sit for 30

    minutes, then drain mushrooms into a bowl through a strainer lined with cheese cloth or

    paper town. Squeeze mushrooms over strainer to remove any remaining liquid, and rinse in

    several changes of water to remove grit. (this last step may not be necessary if you buy bottled dried

     porcinis from Whole Food or other high-end grocers). Chop mushrooms coarsely if large, and set aside.

    Add liquid from mushrooms to stock so you should have about 6 cups total stock/mushroom

    liquid. 

3. Heat oil over medium heat in large skillet. Add onion and cook until begin to soften (about 3

      minutes). 

4. Add fresh (not porcinis) mushrooms and cook until they begin to soften and sweat. Add salt to

    taste, garlic and rosemary. Continue to cook, stirring often, until mushrooms are tender(about

     5 minutes).

5. Add farro and porcini mushrooms.  Cook, stirring, until grains of farro are separate and begin

    to crackle (or about 2 minutes).  Add wine and stir until wine has been mostly absorbed.

6. Add all but about 1 cup of stock/mushroom liquid, and bring to a simmer.  

7. Cover and simmer 50 minutes or until farro is tender; some of the grains will begin to splay.

     Remove lid and stir vigorously from time to time.

8. There should be some liquid remaining in the pot but not too much.  If farro is submerged

     raise the heat and cook until there is just enough to moisten, like a sauce.  If there is not, stir

     in the remaining stock.  If not serving right away, cover and let stand.

9. Just before serving, bring back to a simmer and add Parmesan, parsley and pepper and stir.

NOTES:  This dish can get pretty expensive if you buy lots of wild mushrooms.  I use a combination of Bella, Portobello, King Oyster and dried Porcini, but most any combo will do as long as you don’t use only the ordinary white mushrooms.  You need the depth the others provide.  If you use a Portobello, you may wish to remove the gills.  I also add more rosemary both during cooking and at the end as it gives off a marvelous perfume.

I also substituted brown basmati rice for an all-farro dish; using 1 cup farro and ½ cup brown basmati rice.  I think you could substitute all brown basmati or kamut, or other wheat berries.  If you combine grains, make sure they have equivalent cooking times or do them in separate pots and combine later.    Cheese is nice but not necessary. This is a wonderful, earthy, dish with lots of flavor.   Would be great with meat, esp beef, but probably not fish.  It is Vegan so is a good meat substitute.