This dish is layered in earthiness and umami thanks to its ingredient list: farro, dried and fresh mushrooms, shallots and <a href="https://cooking.nytimes.com/recipes/1020934-parmesan-broth">Parmesan broth</a>. Farro is a rustic grain, hearty enough to maintain its integrity and stand up to a long simmer. Similar to arborio rice, pearled farro readily releases its starch as it cooks, thickening the broth and marrying the ingredients in a blissful union. A pinch of fennel pollen at the end is a classy move, though absolutely not mandatory.
Category: Soups, Stews and Chili
Cuisine: not set
1 cup pearled farro
1 ounce dried mixed mushrooms or dried porcini mushrooms roughly torn or chopped
1 tablespoon unsalted butter
4 tablespoons extra-virgin olive oil
1 cup minced shallots (from about 5 medium shallots)
Kosher salt and freshly ground black pepper
3 garlic cloves minced
5 cups 1/3 cup dry white wine
5 fresh thyme sprigs
2/3 cup finely grated Parmesan (about 1 ounce) plus more for garnish
1 pound mixed fresh mushrooms (such as beech mushrooms hen of the woods or oyster mushrooms), roughly torn
2 teaspoons sherry vinegar
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