Mushroom and Farro Recipe

Prepare the sofritto base

Finely dice onions, carrots, and celery. Heat a tablespoon of olive oil in a saucepan over medium-low heat. Add the diced vegetables and sauté slowly for 10–15 minutes until soft and lightly caramelized, stirring occasionally.

Cook the farro

Rinse 1 cup of farro under cold water until the water runs clear. In a medium pot, bring 3 cups of water or vegetable broth to a boil. Add the farro and a pinch of salt. Reduce heat to medium-low and simmer for 25–30 minutes or until the grains are tender but still chewy. Drain any excess liquid and set aside.

Roast the garlic

Preheat the oven to 400°F (200°C). Cut the top off a head of garlic to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and roast for 35–40 minutes until the cloves are soft and golden. Let cool, then squeeze the roasted garlic out of the peels and set aside.

Cook the mushrooms

Clean and slice 2 cups of mushrooms (such as cremini or shiitake). Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the mushrooms, season with salt and pepper, and sauté for about 8–10 minutes until browned and tender. Set aside.

Blanch the peas

Bring a small pot of water to a boil and prepare a bowl of iced water. Add 1 cup of shelled English peas to the boiling water and cook for 1–2 minutes until bright green and tender. Drain and immediately transfer to the ice water to stop the cooking. Once cooled, drain and set aside.

Combine all ingredients

In a large skillet or pot, combine the cooked farro, sofritto, sautéed mushrooms, roasted garlic, and blanched peas. Stir over medium heat until warmed through. Adjust seasoning with salt and pepper to taste.

Serve

Plate the farro mixture in shallow bowls. Optionally, drizzle with extra virgin olive oil or add a sprinkle of chopped fresh herbs such as parsley or thyme for garnish. Serve warm.