by merrill
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Photo by Sarah Shatz
1 cup
uncooked farro
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Salt
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1/2 pound
wild mushrooms (use a mix of your favorites)
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Olive oil
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Freshly ground black pepper
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2 tablespoons
lemon juice
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1/4 cup
finely chopped or crumbled parmesan (not grated - you want a slightly coarser texture here)
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1/4 cup
roughly chopped parsley
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Heat the oven to 350 degrees. In a medium saucepan, combine the farro and enough cold water to cover it by about an inch. Soak for 20 minutes. Drain well and return the farro to the pan, again covering it with cold water. Add a few generous pinches of salt and bring to a boil over high heat. Lower the heat, cover and simmer for 20 minutes, until the farro is tender but still has some bite.
Ask the hotline about this step!While the farro is cooking, wipe and trim the mushrooms and then cut them into bite-sized pieces. Arrange them on a rimmed baking sheet and drizzle generously with olive oil. Sprinkle with salt and pepper, and toss gently to distribute everything; spread the mushrooms out evenly on the baking sheet and put in the oven for about 20 minutes, stirring halfway through, until crisp around the edges and cooked through.
Ask the hotline about this step!When the farro is cooked, drain it well and spread it on a clean baking sheet to cool. Do the same with the mushrooms once they are cooked. When the farro and mushrooms are close to room temperature, or just barely warm, combine them in a serving bowl. Add the lemon juice and 6 tablespoons of olive oil, tossing gently to combine. Then add the parmesan, parsley and a generous grinding of pepper and fold gently. Taste and add more salt and pepper if necessary. Serve at room temperature.
Ask the hotline about this step!I couldn't find faro, so I am cooking this tonight with black rice, baby bella's, and a mix of asiago and parmesan. Really looking forward to it!
Loved this so much, I made it with the black rice again and added toasted walnuts!
I made this 2 days in a row because the first time my farro was still too "tough". On the second version, I made a couple more tweaks and it is amazing. I am going to post to my blog tomoow with a link back to you. Thanks for sharing this incredible salad.
Update - here is my version and link to the post. http://www.cookshootblog.com/2012/farro-and-chanterelle-salad/
What a great recipe! I substituted chives for parsley and used my food processor to finely chop the parmesan -- a technique I love because it results in little, uniform nubs of parmesan. It's definitely a dish I'll be making again.
Made this last night, but only just now saw the suggestion of truffle oil! Oh well, I knew I'd be making it again anyway! Thanks!
Farro is my new best friend: I love love LOVE this recipe! The farro is earthy, nutty and chewy. I agree that the rough-cut Parmesan is key. So is serving the dish at room temperature. I made it using portobellos, and can only imagine how delicious it must be with wild mushrooms. Thanks for another great recipe -- and for food52 in general. It's reassuring to know new-to-me recipes are so well tested. The notes on ingredients and questions from other users are helpful, as well.
I made this for a potluck dinner party a few months ago. My friends asked what I was making and looked quizzical when I said farro with mushrooms--turns out they had never eaten farro before. By the end of the meal, they were asking me where to find the stuff, and I passed along the recipe. When I saw these friends again recently, they told me that they had been eating it regularly. I made it again recently for a the first time in a while and was struck by how good it is--truly a perfect balance of flavors.
this dish has become a go to fav !!!! i pan saute the mushrooms in butter & olive oil and reduce the amount of oil added at the finish. saves turning on the oven. must make!!
Although the recipe sounded so simple, I was unsure. I had never eaten farro and had never roasted mushrooms before. i know parsley and mushrooms taste good together, but lemon juice + parmesan? Wasn't sure what to think. So I took it step by step, tasting each ingredient along the way, and I have to say that it turned out unbelievably tasty. Full of body and bite and bright flavor.
I made this dish tonight and love,love,love it! Will definately make again.
Made this last night and threw in a handful of toasted walnuts. Delicious!
yum. yum. yum. so good, will make this everyday if i could ha. thanks!!
I totally agree. Love this salad and tell everyone I know about it.
Made this last night and it was fantastic! I didn't have parmesan (!?!) but subbed a crumbly baby swiss from the Amish farmer at the market. Will do with parmesan next time. And I like the idea from "cilantro" about adding truffle oil. But what a great, simple recipe. Thanks!
This looks absolutely amazing. Thanks so much for sharing the recipe with us. Home Cooking keep it up
Just made this for a friend. It was so delicious. I cooked my farro in broth and added truffle salt. I will make this over and over again. I used chanterelles, shitakes and trumpets:-) Thanks for the recipe. It's a keeper.
Loved it. Added just a touch of truffle oil and it was amazingly yummy.
I couldn't find farro in Whole Foods (!), so I so I used Seven Grain Blend (wheat berries, brown rice, rye berries, spelt, pearled barley, bulgur, buckwheat groats). Very textural! There was a fair amount of oil in the roasted mushrooms (which are yummy!) already, so I just drizzled on some homemade vinaigrette I had on hand (nowhere near 6T) and added a squeeze of lemon. I doubled the amount of parsley, which added a nice, bright, green note to a very brown and umami dish. Delish!
I have to wean myself away from Farro Risotto eventually ... this looks like a great starting point!
Inspired, I created variation on this great recipe. Instead of mushrooms used thinly sliced sun dried tomatoes (olive oil-packed) and replaced the parmesan with sheep kashkaval. Also used some of the flavored olive oil from the tomato jar. It was very tasty. Falling in love with farro:)
I made this the other night - absolutely fantastic! Loved everything about it! To make it a little lighter, I only put a tablespoon of olive oil (instead of 6!) and squeezed a bit more lemon in the salad. I can wholeheartedly say I cannot wait to make this again!
Made this last night - what a hit! Loved the depth of flavor from the roasted mushrooms and the chopped Parmesan was a great touch. This will be a great addition to our rotation!
I just made this and it is so delicious!! (first recipe I've tried from this site btw.) Such a rewarding and perfectly balanced recipe. The taste, the texture, the colors...all perfect!
Already looking forward to mushroom picking season beacuse of this recipe.
After wanting too for months, I finally bought some farro. I would imagine that if I use a nut chopper I can get that texture you are looking for in the cheese?
Outstanding fresh recipe! I will be making this over and over. The lemon juice really gives it a summery feel. I had some leftovers cold out of the fridge today and it was just as refreshing as it was freshly cooked.
Made this tonight, really great recipe. Thanks for the simple, straightforward farro method. Yes, yes, the pebbly Parmesan is key! Endless variations too: grilled zucchini, baby arugula, crispy shallots or roasted butternut squash (w/the mushrooms) would all be great. This one's a keeper!
You're welcome! So glad you liked it, and love your variation ideas.
Making this today!! I have oyster, shitake, and brown mushrooms- all I could get from the store- next time I'll have to ask Todd the Mushroom king for some morels and chanterelles to include. I'm even going to crumble the parmesan:-) Could this be made as a risotto? I was thinking of trying but your version sounded so good I didn't want to change it as I have never cooked farro before.
Can't wait to eat it!
Sorry, I missed this comment until now. Yes, you could definitely make it as a risotto. I'd cook the farro until al dente first, and then proceed like risotto -- it won't be as creamy as regular risotto, but it will be delicious!
I made this last night and it was perfect!! It is a very balanced farro and mushroom recipe that is absolutely addictive. It is very well thought out...nothing is accidental or a clean out the refrigerator sort of ingredient. The parmesan cheese pebbles, which I was skeptical about at first really add to the dish. I will definitely make this repeatedly!
So glad you liked it! And I agree: the parmesan "pebbles" are key. Amazing what such a small variation in technique can accomplish.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
I tried this and added some roasted carrots as well. Nice boost of color.