Farro with Porcini and Wild Mushrooms
Try this Farro with Porcini and Wild Mushrooms recipe, or contribute your own. "Main dishes" and "Grains" are two of the tags cooks chose for Farro with Porcini and Wild Mushrooms.
Yield: 4 Servings Ready in 1 hours
7 people trying soon
|4 ozFreshly grated Asiago|
|2 tbChopped fresh marjoram|
|1/2 tsGrated orange zest|
|8 ozWhite mushrooms; cleaned and|
|1 tbExtra-Virgin Olive Oil|
|1 cHot water|
|8 ozShiitake mushrooms; stems|
|2 Garlic; crushed|
|1 smOnion; peeled and sliced 1/4|
|1 tsChopped fresh rosemary|
|1 cDry white wine|
|2 cWhole-grain Italian farro|
|1/2 ozDried porcini mushrooms;|
Farro with Porcini and Wild Mushrooms Preparation
Serves 4 to 6. Rinse farro in a strainer under cold water. Put farro and 6 cups of water into a 4-quart saucepan and salt to taste. Bring to a gentle simmer, cover and cook 30 to 40 minutes or until tender. Drain. Rinse the porcini mushrooms under cold running water to clean. Soak in 1 cup hot water for about 20 minutes. Remove mushrooms from the soaking liquid and gently squeeze. Pour the soaking water through a sieve lined with a paper towel and reserve. Coarsely chop the mushrooms. Heat the oil in a large sauce pan over medium high. Stir in the porcini, shiitake and white mushrooms with the onion, garlic and herbs and saute until the onion is clear and the mushrooms have softened. Pour in the soaking liquid and coo until it evaporates. Add the orange zest, salt and pepper to taste and the wine and cook until the liquid is reduced to a thin glaze. Spoon the mushrooms over the farro and sprinkle with the cheese just before serving. Recipe by: Cooking class at Byerlys with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen
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