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Farro and Porcini Mushrooms (farro con funghi)

Nutty farro and fresh porcini mushrooms make for a toothsome side that pairs beautifully with grilled meats. This Farro Con Funghi is like a risotto with more flavor and texture.

Course Sides
Cuisine Italian
Level Beginner
Main Ingredient Grains & Seeds, Mushrooms
Diet Dairy-Free, Low Sugar, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 side servings


  • 1 cup farro
  • 140 grams fresh porcini mushrooms (~2 small mushrooms)
  • 1 tablespoon olive oil
  • 1 small shallot (minced)
  • 1 sprig fresh thyme (stems removed, leaves minced)
  • 1 3/4 cups vegetable stock
  • flat-leaf parsley (minced)


  1. Thoroughly wash the faro and remove any unwanted debris (rocks, stems, etc), drain and set aside. To prepare the porcinis, get a paper towel slightly damp and wring out any extra water. Starting from the middle of the cap, wipe it outwards towards the edge of the cap, removing all the grit and debris. Wipe the stalk from the top to the bottom, then gently brush off any debris from the pores under the cap. Roughly chop half the mushrooms, then slice the other half.
  2. Heat a pot over medium high heat then add the olive oil, shallots and thyme. Fry until the shallots are translucent and fragrant. Add roughly chopped porcinis to the pot and fry until browned and very fragrant. Add the farro and stir to coat with oil. Add the stock, then cover and turn down the heat to maintain a gentle simmer. Cook until the faro is tender and most of the moisture is gone (about 30 minutes).
  3. When the farro is almost done, heat a frying pan until hot. Add a tablespoon of olive oil, the fry the mushrooms. Salt and pepper to taste, then add the parsley.
  4. Serve the faro topped with the sautéed porcini mushrooms.