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Wild Mushroom and Farro Stew with Garlic and Herbs
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 pound mixed wild mushrooms, sliced
  • 2 carrots, diced
  • 1 cup farro, rinsed
  • 4 cups vegetable broth
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the mushrooms and carrots. Cook for 8 minutes, stirring now and then, until the mushrooms release their liquid and start to brown.
  • Pour in the farro, vegetable broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 30 minutes until the farro is tender.
  • Stir in half the parsley. Taste and adjust salt or pepper if needed. Serve the stew hot with the remaining parsley sprinkled on top.

Notes

Rinse the farro well before adding it so the stew stays clear rather than cloudy. If the broth reduces too much during simmering, add a splash of water to keep the texture right. Leftovers thicken as they sit, so loosen them with a little broth when reheating.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife