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Simple, Savory Mushroom Farro

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: easy, main dish, quick &amp, Side Dish
Cuisine: soy free, tree nut free, vegan
Servings: 4 servings
Author: Gena Hamshaw


  • 1 cup farro dry
  • 2 tablespoons olive oil
  • 3/4 cup thinly sliced shallot about 3-4 large shallots
  • 2 cloves very thinly sliced garlic
  • 1 lb cleaned and chopped mushrooms of choice I used sliced button mushrooms, but shiitake, chopped portobello, and chanterelles would all be great
  • Salt and freshly ground pepper as needed
  • 1/2 cup white wine optional
  • 2 teaspoons fresh thyme
  • 1-2 teaspoons sherry or white wine vinegar to taste
  • Optional: 1 cup cooked legumes such as chickpeas, white beans, or adzuki beans


  • Cook the farro according to package instructions.
  • While the farro is simmering, 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 2 minutes, stirring constantly. Add the mushrooms to the pan and give them a pinch of salt. Cook, stirring frequently, for 5-8 minutes, or until the mushrooms have released their juices and are soft, tender, and reduced in size. Add the white wine to the skillet, if using, and continue cooking until the wine has almost completely cooked down (a couple minutes). Stir in the thyme.
  • When the farro is ready, add it to the skillet and stir everything well to combine. Add vinegar and additional salt and pepper to taste. Stir in the beans, if using. Heat everything through, then serve.


Leftover farro will keep in an airtight container in the fridge for up to 4 days.