Mushroom and Farro Stew

Mushroom and Farro Stew is a very easy and tasty meal to make.  I would recommend that you make this meal on a cool or cold fall day.


3 1/2 cups vegetable broth

1 1/2 cups farro

Salt and Pepper

1 pound portobello mushroom caps,  halved and sliced 1/2 inch wide

18 ounces assorted mushrooms,  trimmed and halved if small or quartered if large

2 tablespoons extra-virgin olive oil

1 onion,  chopped fine

1/2 ounce dried porcini mushrooms,  rinsed and minced

3 garlic cloves,  minced

1 teaspoon minced fresh thyme or 1/4 teaspoon dried

1/4 cup dry Madeira

1 (14.5 ounce) can diced tomatoes,  drained and chopped

2 tablespoons minced fresh parsley


Simmer broth and Farro in a large saucepan over medium heat until Farro is tender and creamy,  20-25 minutes.  Season with salt and pepper to taste;  cover and keep warm.

Meanwhile,  combine portobello mushrooms and assorted mushrooms in bowl and microwave,  covered,  until tender,  6 to 8 minutes.  Drain,  reserving mushroom juice.

Heat oil in Dutch oven over medium-high heat until shimmering.  Add onion and porcini mushrooms and cook until softened and lightly browned,  5 to 7 minutes.  Stir in drained mushrooms and cook,  stirring often,  until mushrooms are dry and lightly browned,  about 5 minutes.

Stir in garlic and thyme;  cook until fragrant,  about 30 seconds.  Stir in Madeira and reserve mushroom juice,  scraping up any browned bits.  Stir in tomatoes and simmer gently until sauce is slightly thickened,  about 8 minutes.  Off heat,  stir in parsley and season with salt and pepper to taste.  Divide Farro among 4 individual serving bowls and top with mushroom mixture.  Serve.

It took about an hour to mindfully prepare this dish.  It was warm and very tasty.  I highly recommend you give it a try!


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