Farro with Mushrooms and Sherry
Earthy farro tossed with browned mushrooms and a bright splash of vinegar
Why This Recipe Works
Farro's chewy, nutty texture provides a substantial base for the deeply savory flavor of seared mushrooms. Deglazing the pan with sherry lifts the browned bits and adds a layer of complexity that transforms a simple grain dish into a centerpiece.
Instructions
Bring 4 quarts of water to a boil in a Dutch oven. Stir in the farro and salt and boil until the grains are tender but still have a pleasant chew, 15 to 20 minutes. Drain the farro, transfer it to a large bowl, and cover to keep the grains warm while preparing the mushrooms.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the mushrooms, shallot, thyme, and salt and cook, stirring frequently, until the moisture has evaporated and the vegetables begin to brown, 5 to 8 minutes.
Stir in the sherry and cook, scraping up any browned bits from the bottom of the pan, until the skillet is almost dry, 1 to 2 minutes.
Add the warm farro to the skillet and cook, stirring constantly, until the grains are heated through and well-combined with the mushrooms, about 1 minute.
Remove the pan from the heat and stir in the parsley and vinegar. Season with salt and pepper to taste and serve immediately while hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The cooked farro can be boiled up to 2 days in advance and stored in the refrigerator; reheat it briefly before tossing with the fresh mushroom mixture.
