Simple, Savory Mushroom Farro
3.97 from 29 votes

This simple, savory mushroom farro dish is a truly versatile whole grain side dish for winter. Serve it with your favorite plant-based protein, use it as the base of a vegan grain bowl, or try folding it into a marinated kale salad. The farro is easy to meal prep and has a wonderfully nutty, savory flavor.

A dish of whole grain farro and mushrooms is on a white, fluted plate.

I whipped up this simple, savory mushroom farro last weekend and immediately got to using it in my lunch bowls early this week. I had every intention of sharing it right away, until a winter storm and an aggressive head cold swooped in and have kept me glued to my sofa for the last couple days. I’m still feeling flattened by the cold, but I’m mighty grateful for weekend batch cooking and a fridge full of soup and grains to keep me fed.

Farro is one of my favorite grains, thanks to its toothsome and chewy texture. I use it in wintery salads often because it’s hefty enough to hold its own with lots of roasted veggies and other ingredients, but I also love it in grain bowls or even as porridge, warmed up with soy milk and dried fruit in the morning.

Until now, I hadn’t really tried farro in the form of a pilaf or a stand alone grain meal. I figured its earthy, nutty flavor would pair well with mushrooms, and I added extra flavor to the dish with shallots, garlic, white wine (optional), and fresh thyme. This is a perfect, hearty grain dish for winter months. If you stir in some chickpeas (which I did—I had exactly a cup of them in my fridge and figured why not?), you can pair it with some roasted vegetables (see the below) for a simple meal. If you don’t add legumes, it’s a little lighter, and you can use it as a simple side dish with a vegan protein and salad or other veggies.

A simple mixture of whole grains and vegetables has been plated with fresh herbs. It rests on a white marble surface.

The meal comes together quickly if you cook the farro while you sauté the vegetables. By the time the vegetables are tender, you can simply stir the warm, cooked grain into the pan, season it to taste, and serve it up. I always get pearled farro, which cooks in about 20-25 minutes; hulled farro can take longer, but check your package instructions for the correct cooking time before you get started, just to be sure.

A dish of whole grain farro and mushrooms is on a white, fluted plate.
3.97 from 29 votes

Simple, Savory Mushroom Farro

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yields: 4 servings


  • 1 cup pearled farro (180g)
  • 2 tablespoons olive oil
  • 2 large shallots, medium dice
  • 2 cloves garlic, minced
  • 1 pound cleaned and sliced mushrooms, such as shiitake, cremini, white button, or baby bella (450g)
  • Salt
  • Freshly ground pepper
  • 1/3 cup white wine (optional; substitute vegetable broth; 80ml)
  • 1 teaspoon white wine vinegar
  • 2 teaspoon white balsamic vinegar
  • 1 teaspoon fresh thyme leaves (optional)
  • Cooked chickpeas or white beans, balsamic tofu, lemon pepper tempeh, or another vegan protein of choice (optional)


  • Bring a large pot of water to a boil. Add the farro and boil, like pasta, for 25-30 minutes, or until the farro is tender, yet still chewy. Drain the farro.
  • While the farro cooks, add the olive oil to a large, deep skillet over medium heat. Add the shallots. Cook for 2 minutes, stirring constantly, or until the shallots are soft. Add the garlic and cook for another minute, stirring constantly, or until the garlic is fragrant.
  • Add the mushrooms to the skillet and add a generous pinch of salt. Cook, stirring frequently, for 8-10 minutes, or until the mushrooms have released their juices and are soft, tender, and reduced in size. Add the white wine or broth to the skillet and continue cooking until the wine has almost completely cooked down (about 5 minutes).
  • Add the farro to the skillet. Stir the ingredients well and warm them through. Add the vinegars and the thyme leaves, if using. Taste the farro; adjust the vinegars, salt, and pepper to taste. Serve, topping the farro with a protein of choice, if desired.


Leftover farro will keep in an airtight container in the fridge for up to 4 days.
A white, rimmed plate holds a side dish of mushroom farro, topped with herbs. It rests on a white marble surface.

Roasted Brussels sprouts have been a very nice addition to the meal, but cauliflower, green beans, sautéed kale or chard, and any number of other winter veggies would complete it nicely.

I’m trying to think of other things to say about the dish, but my stuffed up head is operating at partial capacity, and anyway, what more really needs saying about a tasty, savory, go-to whole grain? I hope you enjoy this one, friends. I hope you’re staying warm and safe wherever you are, but especially if you live in the Northeastern US. And I’ll see you soon for weekend reading.


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Categories: Recipes, Side Dishes
Method: One Skillet, Stovetop
Ingredients: Farro, Mushrooms
Dietary Preferences: Soy Free, Tree Nut Free, Vegan
Recipe Features: 30 Minute or Less, Meal Prep, Quick & Easy

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