Farro with Mushrooms and Thyme

Farro with Mushrooms and Thyme is a delectable Tuscan-inspired dish that showcases the delightful flavors of whole farro combined with sautéed mushrooms, shallot, and thyme. Farro, known for its nutty sweetness and chewy texture, is cooked using the pasta method to ensure even cooking and perfect tenderness. The addition of sherry for deglazing and sherry vinegar imparts a delightful complexity and brightness to the dish, while fresh parsley adds a burst of freshness. This recipe offers a hearty and savory side or main course option, perfect for both weeknight meals and special occasions.

SERVES 4

INGREDIENTS:

• 1 cup whole farro
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 8 ounces cremini mushrooms, trimmed and chopped coarse
• 1 shallot, minced
• 1 teaspoon minced fresh thyme
• 2 tablespoons dry sherry
• 2 tablespoons minced fresh parsley
• 1 teaspoon sherry vinegar

INSTRUCTIONS:

1. Bring 4 quarts of water to a boil in a Dutch oven. Stir in farro and 1 tablespoon of salt. Boil until tender, approximately 15 to 20 minutes. Drain the farro, transfer it to a large bowl, and cover it to keep it warm.
2. Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chopped cremini mushrooms, minced shallot, minced thyme, and ¼ teaspoon of salt. Cook, stirring frequently, until the moisture evaporates, and the vegetables start to brown, around 5 to 8 minutes. Stir in the dry sherry and cook, scraping up any browned bits from the pan, until the pan is almost dry, taking about 1 to 2 minutes.
3. Add the cooked farro to the skillet and cook, stirring constantly, until the farro is heated through, which should take about 1 minute. Remove the skillet from the heat and stir in the minced fresh parsley and sherry vinegar. Season the dish with salt and pepper to taste.
4. The Farro with Mushrooms and Thyme is now ready to serve. Enjoy this delightful and savory dish as a side or a wholesome main course.

TIPS:

• Choosing the Right Farro: Ensure you use whole farro for this recipe, not pearled (perlato) farro, which has a different cooking time and texture. Quick-cooking or presteamed farro may be used, but you will need to adjust the cooking time accordingly.
• Cooking Farro Using the Pasta Method: Boil farro in a large pot of salted water until tender. This method ensures even cooking and prevents overcooking or undercooking the grains.
• Sautéing the Mushrooms: Allow the mushrooms, shallot, and thyme to cook until the moisture evaporates and the vegetables start to brown. This step enhances the mushroom’s meaty flavor and provides a delicious base for the dish.
• Sherry and Sherry Vinegar: The combination of sherry and sherry vinegar adds a unique depth of flavor. The sherry deglazes the pan, picking up the flavorful browned bits, while the vinegar balances the dish with acidity.

Farro with Mushrooms and Thyme offers a delightful and nutritious option to incorporate the wholesome goodness of farro into your meals. Its combination of flavors and textures makes it an inviting and satisfying dish that will please both friends and family. Enjoy the rustic charm of Tuscan cuisine in every delicious bite!