Simple Mushroom Farro Recipe (Stovetop)

Earthy mushrooms and nutty farro come together in this hearty, wholesome dish that’s both comforting and delicious. Our simple Mushroom Farro recipe is perfect for cozy dinners, it’s packed with flavor and simple to make!

When I cook, I like to use simple, unprocessed ingredients, when possible. I think if I eat well most of the time, and exercise, I have a better chance of staying healthy. No grandstanding folks, I’m human and love enjoying my desserts once in a while (o.k. more than once in a while, more like regularly). This incredible Mushroom Farro Recipe is one of those healthy and delicious side dishes I never regret eating.

What is Farro?

Farro is a hearty ancient grain with a delicious nutty flavor and chewy texture, that cooks up like al dente pasta. It has been a mainstay food in the Mediterranean since ancient Rome and continues to be featured in traditional Italian dishes today. Farro is high in fiber and a good source of iron and protein. Best of all, it’s delicious.

Note: Farro is a wheat grain and not gluten-free.

Why Should You Cook our Farro Recipe today?

Farro is quickly becoming one of our favorite side dishes. This dish takes less than 30 minutes to make. The first time I made this recipe, I’d had a busy day, and actually stopped at the store and bought a broasted chicken. Even though that meal was quick and easy, you sure wouldn’t have known it when you sat down to eat.

For a healthy side dish, replace brown rice with farro which has more protein and fiber. Or, add it to a fresh salad for a delicious flavor that will keep you satisfied longer. Farro is delicious in hearty soup or stew recipes too. 

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Ingredients for Farro with Mushrooms

• Farro. Because this grain has protein, it shows up a lot in vegan or vegetarian cooking. But it’s incredibly delicious alongside grilled meat and works especially well as a base for salmon. Farro is one of our favorite grains to add to salads too. It’s so versatile!
• Vegetable Oil. Any oil would work with this recipe. Mushrooms act like little sponges so make sure it’s an oil that you like the flavor of. A drizzle of olive oil or walnut oil would be a great way to add flavor.
• Mushrooms. I am partial to shitake mushrooms. A mushroom blend will work well with this recipe. Really, you can use any mushrooms you find at your grocery store. Dust any debris from them and slice them if they’re large but don’t rinse them.
• Yellow Onion. Sweet onions will also work but I don’t recommend a red onion. The texture changes when cooked
• Fresh Thyme. Nothing beats fresh herbs. You can usually find thyme growing at your grocery store in little pots, or small sprigs of it refrigerated near the produce. You can replace or add herbs of your choice.
• Dry Sherry. Adds a crisp flavor to your sauce when it is used to deglaze the pan.
• Fresh Parsley. In addition to flavor, parsley adds a beautiful color to the dish.
• White Wine Vinegar. Adds brightness at the end. You can replace the Dry Sherry with White Wine Vinegar or vice versa.
• Kosher Salt.

How to Make this Farro Recipe

Boil the farro.

Simmer the rinsed farro until it’s tender in three quarts of water with a little salt. Then drain it and set it aside.

Sauté the Mushrooms and Onions.

You’ll want to get a large skillet hot over medium-high heat, add oil, and sauté the mushrooms and onions with the thyme and salt. When everything starts to brown, you can go on to the next step.

Combine it all.

Add the sherry first and when all of the browned bits are scraped off the pan, add the farro and cook it until heated through. Remove it from the heat, and add the parsley, white wine vinegar, salt, and pepper.

Hostess Tips

Add a couple of minced garlic cloves after the onion and mushrooms begin to brown for flavor variation.

Substitute the Dry Sherry with the white wine vinegar called for in this recipe, apple cider vinegar, or a spritz of lemon juice.

Add more veggies such as yellow bell pepper, diced zucchini, yellow squash, green beans, or asparagus, corn, or peas. Please note that dense vegetables require more cooking time.

Add grated parmesan cheese or fresh herbs for a change of pace. Rosemary, parsley or sliced green onions would add extra flavor and color to this simple recipe.

FAQ

Which kind of farro should I buy?

There are basically two different types of farro. Pearled Farro is the most common in the United States. It removes the outer bran, making it cook faster but reducing its fiber and nutrient content. The other type is whole farro which contains the germ, bran, and inner endosperm. It can be found in some specialty grocery stores.

Three different types of ancient wheat grains you may find at your local grocery store include einkorn, emmer, and spelt. Any of these three types will work for this recipe.

• Einkorn is easily digestible and has a more delicate flavor.
• Emmer has a beautiful, firm texture, and rich texture.
• Spelt is larger grains and a slightly sweet profile.

How to Store Cooked Farro

Keep your leftovers in the refrigerator and microwave them to reheat and enjoy.

We are sure you are going to love these other recipes!

If you enjoyed our Mushroom Farro recipe, take a look at our Ground Turkey with Spelt, Turmeric Chicken with Rice, and Bulgur Wheat Sausage recipes. They combine delicious whole grains for delicious recipes that are healthier to eat.

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

Farro with Mushrooms

Author: Hostess At Heart

Farro with Mushrooms is a hearty, healthy dish to make. Farro has a nutty flavor that is easy to make and delicious to eat!

4.67 from 3 votes

Print Recipe CollectSaved! Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Sides

Cuisine American, Italian

Keyword: Farro with Mushrooms

Servings: 6

Equipment

• 12″ Skillet
• 6 Qt Dutch Oven

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cup farro rinsed
• 2 tbsp vegetable oil
• 8 oz mushrooms trimmed and chopped coarse ( or a mushroom blend of your choice)
• ½ yellow onion chopped
• 1 tsp fresh thyme or more if desired
• 2 tbsp dry sherry
• 2 tbsp fresh parsley roughly chopped
• 1 tsp white wine vinegar
• ¼ tsp kosher salt

Instructions

 

• 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.

Notes

Sometimes I add a couple cloves of minced garlic after the onion and mushrooms begin to brown.

Nutrition

Calories: 172kcalCarbohydrates: 28gProtein: 4gFat: 5gSaturated Fat: 3gSodium: 103mgPotassium: 233mgFiber: 5gSugar: 1gVitamin A: 105IUVitamin C: 3.4mgCalcium: 14mgIron: 1.1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Originally released on January 21, 2016, this mushroom farro recipe has undergone updates to enhance our readers’ experience, including simple details and new images. No changes were made to the actual recipe.

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!