Mushroom Parmesan farro is a creamy, aromatic, and irresistible Italian side dish. The mushrooms, herbs, and Parmesan cheese give the farro incredible flavor and delicious aroma. It’s easy to make and perfect for a fancy and romantic meal, but also a weeknight family dinner.
Fairly recently I have discovered an amazing grain side dish that has quickly become my favorite. It isn’t super common or easy to find in every grocery store, but when I do come across it I love to stock up. This wonderful grain is called farro, and it is easy to see why the Italian people have eaten it for centuries. Both my kids love farro more than pasta or rice and that has me really excited. Nutty, savory, mushroom-y, slightly chewy… it’s SO good. You have to try it for yourself if you haven’t already.
The way it cooks up has some resemblance to risotto, but it’s easier to make and wayy yummier in my opinion! Most of the cooking time is hands off so it can definitely be an easy weeknight meal. I can’t think of a better side to serve with white fish, shrimp, scallops, chicken, or any kind on veggie. You can even eat it for breakfast… so many possibilities!
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What is farro?
Farro is an incredible ancient grain that is said to have originated in the Fertile Crescent. It is a type of wheat that predates bread wheat we use now for everyday cooking. It is so old that it has even been found in the tombs of Ancient Egyptian Kings.
This grain is a little bit confusing because there are actually three types of farro (einkorn, emmer, and spelt) and you can purchase these in whole form, semipearled, and pearled. The farro in which some of the bran has been removed will be faster to cook. In this recipe we are using the most commonly sold (in the US) grain, which is pearled. It actually doesn’t have any bran at all. It doesn’t require any soaking and it’s fairly fast and easy to make.
What kind mushrooms should I use?
I LOVE mushrooms so I like to use an extra tasty/fancy mushroom for this recipe to take it up a notch. My favorite is oyster mushrooms. I also love shiitake mushrooms. Another great option is Baby Bella mushrooms!
If you are interested in doing something fun with the kids and getting them interested in how mushrooms grow (and eating them) you would love this mushroom kit that’s sold on Amazon. It’s very easy to do and the kids can see quickly the little mushrooms popping up and growing. It’s quite fun and I recommend it! My oldest daughter was so excited to eat her mushrooms by harvest time!
What kind of farro should I use for this recipe?
You want to use the Italian pearled farro. It requires no soaking and has a very quick cooking time. I have not tested this recipe with semipearled farro but you could probably adapt the recipe to use that kind of grain. Proceed with caution and use your best judgment – you might need a little extra water and to extend the cooking time.
What ingredients do I need?
The ingredients list is fairly simple:
- Farro – choose the Italian pearled variety
- Mushrooms -oyster, shiitake, baby Bella, or any other type
- Butter – you can use olive oil but butter will give better flavor
- Low sodium Chicken broth, or homemade broth
- Shallot – you can substitute half a sweet onion if you can’t find a shallot
- Fresh garlic – adds wonderful flavor
- Parmesan cheese – grate it very finely so it melts into the sauce
- Fresh parsley – very important to balance out the favors and add flavor
- Lemon – just a little lemon juice brightens up the farro
- Sea salt and freshly ground black pepper
How to make farro Step by Step
Start with melting some butter in a medium saucepan. Add the shallots and cook until soft, then add garlic until its aromatic. Next, add your finely chopped mushrooms and cook until they release their moisture and soften. Rinse the farro, add to the pot, and stir everything for a minute.
Now, pour in the broth and water and season with sea salt. Bring to a boil, then lower to a simmer and cover with a lid. Cook until farro is tender and nearly all liquid is absorbed, then add the chopped herbs, Parmesan cheese, a squeeze of lemon juice, and black pepper.
What should I serve with Parmesan Mushroom farro?
The creaminess of this mushroom farro would go perfect with a white fish, lemon-y scallops, crab cakes, or shrimp. I also love to serve it with grilled or roasted chicken and asparagus. Any kind of roasted veggies will go beautifully with it as well. You can also pair it with a crunchy salad and garlic bread.
I hope you enjoy this recipe! If you make it, be sure to let me know below in the comments – I love hearing from you!
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Mushroom Parmesan Farro
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Mushroom Parmesan farro is a creamy, aromatic, and irresistible Italian side dish. The mushrooms, herbs, and parmesan give the farro incredible flavor and delicious aroma. It’s easy to make and perfect for a fancy and romantic meal, but also a weeknight family dinner.
Ingredients
- 2 Tbsp unsalted butter
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 3.5 oz shiitake or oyster mushrooms, finely chopped*
- 1 cup Italian pearled farro, rinsed
- 1 cup low sodium chicken broth
- 1 cup water
- 1/2 tsp sea salt
- 1 lemon wedge
- 1 Tbsp chopped parsley and/or dill
- 1/2 cup Parmesan cheese, very finely shredded or grated
- Freshly ground black pepper, to taste
Instructions
- Melt the butter in a medium saucepan over medium high heat. Add chopped shallot and cook for 4 minutes, stirring often with a wooden spoon or spatula, until shallot becomes soft. Add chopped garlic to the pan and cook for 30 seconds, stirring often, until fragrant.
- Add chopped mushrooms and cook for 5-6 minutes, until soft. Add rinsed farro and cook for 1 minute, stirring often.
- Pour chicken broth and water into saucepan and stir. Season with 1/2 tsp sea salt and bring to a boil. Cover and set the heat to low to maintain a simmer. Cook the farro for about 30 minutes, or until nearly all liquid has been absorbed and farro is tender.
- Stir in chopped parsley/dill, parmesan cheese, a squeeze of lemon juice, and black pepper. Serve immediately.
Notes
- *Using Shiitake or oyster mushrooms will give a more deep, delicious, and complex mushroom flavor, however you can always substitute with any other mushroom such as baby bella (cremini).
- I use Himalayan pink sea salt for this recipe. Adjust amount to your taste or if you are using a different type of salt (for instance, table salt is a lot saltier).
- Prep Time: 5 min
- Cook Time: 40 min
- Category: Side
- Method: Stove-top
- Cuisine: Italian
Other Side Recipes You Might Like
- Garlic Parmesan Roasted Asparagus – Quick and easy healthy asparagus side dish
Another recipe for me to add to my Anya’s Cookbook. Now I will be on a mission to find Italian pearled farro.
I’m so excited you are planning to try it! I think you will love it 🙂