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.
INGREDIENTS…
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
PREPARATION…
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!
Scott's Mostly Vegetarian Cooking 