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SideChef
Recipes
Herby Mushroom Farro Bowl
Recipe

15 INGREDIENTS • 8 STEPS • 55MINS

Herby Mushroom Farro Bowl

Savor the earthy, creamy richness of our Herby Mushroom Farro Bowl, featuring ancient grain goodness. Paired with a vibrant herby salad, this dish is a celebration of Mother Earth's gifts. Experience the harmony of flavors in every bite!
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Herby Mushroom Farro Bowl
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Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
Savor the earthy, creamy richness of our Herby Mushroom Farro Bowl, featuring ancient grain goodness. Paired with a vibrant herby salad, this dish is a celebration of Mother Earth's gifts. Experience the harmony of flavors in every bite!
55MINS
Total Time
$5.90
Cost Per Serving
Ingredients
Servings
4
us / metric
Olive Oil
3 Tbsp
Olive Oil
plus more as needed
Unsalted Butter
3 Tbsp
Unsalted Butter
plus more as needed
Mushroom
4 1/2 cups
Mushrooms
assorted, shredded to similar size
Leek
1
Leek, thinly sliced
Garlic
4 cloves
Garlic, crushed
Farro
1 1/2 cups
Farro
Vegetable Stock
10 cups
Vegetable Stock
Shaved Parmesan Cheese
4 Tbsp
Shaved Parmesan Cheese
1 Tbsp reserved for garnish
Fresh Dill
2 cups
Fresh Dill, roughly chopped
Fresh Chives
2/3 cup
Fresh Chives, finely chopped, divided
Fresh Parsley
5 stalks
Fresh Parsley, leaves picked
stems finely chopped
Lemon
1 Tbsp
Zested Lemon
plus 1/2 Lemon cut into wedges
Sour Cream
1/3 cup
Sour Cream
for serving
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
605
Fat
26.2 g
Protein
18.3 g
Carbs
77.0 g
Add to plan
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Herby Mushroom Farro Bowl
Save
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/

Author's Notes

Soaking the farro the night before will help shorten the cooking time. However, the trade-off is the grains won't be toasted and lose some nutty flavor during the cooking process.

Feel free to substitute any grains for farro. Barley or even risotto rice will work!
Cooking InstructionsHide images
step 1
In a wide, heavy-bottomed pan over medium heat, add 3 tablespoons of oOlive Oil (3 Tbsp) and 3 tablespoons of Unsalted Butter (3 Tbsp).
step 2
Once the butter is melted, add in the thinly sliced Leek (1) and 1 pound of shredded Mushrooms (4 1/2 cups). Season with Salt (to taste) and Ground Black Pepper (to taste). Sauté until the mushrooms are cooked down, and crispy, and release their oil. Add the crushed Garlic (4 cloves) towards the end of sautéing.
step 3
Use a slotted spoon to scoop out the mushroom-leek mixture, leaving any excess liquids and bits behind in the pan. The goal is to keep the mushrooms crispy while retaining flavor in the pan.
step 4
In the same pan (no need to clean it), over medium-high heat, add the Farro (1 1/2 cups). Toast the farro for approximately 5 minutes until it becomes fragrant and turns golden brown. If needed, add more olive oil and butter.
step 5
Add enough Vegetable Stock (10 cups) to cover the farro and season lightly with salt (keep in mind there's cheese coming later, so don't oversalt). Bring it to a boil.
step 6
Reduce the heat to medium-low, maintaining a strong simmer. Stir occasionally and allow the farro to absorb the liquid. It should have a slightly loose consistency. Add the Shaved Parmesan Cheese (4 Tbsp) and check for seasoning. Finish by adding half of the chopped Fresh Chives (1/3 cup), the stems of Fresh Parsley (5 stalks), and freshly ground black pepper.
step 7
In a small bowl, toss together the remaining Fresh Chives (1/3 cup), Fresh Dill (2 cups), parsley leaves, Lemon (1 Tbsp), parmesan, lemon juice, and a drizzle of olive oil.
step 8
To serve, ladle the cooked farro into four bowls. Top each portion with a dollop of Sour Cream (1/3 cup), the reserved crispy mushroom and leek mixture, and the herb mixture. Finish with a final shaving of parmesan cheese and provide lemon wedges for squeezing.
step 8 To serve, ladle the cooked farro into four bowls. Top each portion with a dollop of Sour Cream (1/3 cup), the reserved crispy mushroom and leek mixture, and the herb mixture. Finish with a final shaving of parmesan cheese and provide lemon wedges for squeezing.
Tags
view more tags
Shellfish-Free
Dinner
Mushrooms
Fall
Vegetarian
Whole Grains
Winter
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