Farro with Mushrooms and Thyme
Nutty whole grains tossed with savory sautéed mushrooms and bright sherry vinegar
Why This Recipe Works
Using the pasta method—boiling the grains in an abundance of salted water—ensures whole farro cooks through evenly while maintaining its signature chewy bite. Sautéing the mushrooms until deeply browned provides a meaty base that stands up to the grain's natural nuttiness.
Instructions
Bring 4 quarts of water to a boil in a large pot. Add the farro and salt, then simmer until the grains are tender with a slight chew, about 20 to 25 minutes.
Drain the farro well through a fine-mesh strainer and return it to the pot to keep warm.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until they have released their liquid and are deeply browned, about 8 to 10 minutes.
Stir in the shallot and thyme. Cook until the shallot is softened and fragrant, about 2 minutes.
Pour in the sherry, scraping any browned bits from the bottom of the skillet. Simmer until the liquid has almost entirely evaporated.
Transfer the mushroom mixture to the pot with the farro. Stir in the parsley and sherry vinegar, then season with salt and pepper to taste. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The farro can be boiled and drained up to 2 days in advance; reheat with the finished mushroom mixture.
What substitutions can I make?
- cremini mushrooms: white mushrooms
