Simple, Savory Mushroom Farro

5 from 1 vote

Author - Gena Hamshaw

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yields: servings

1 cup pearled farro
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 white or cremini mushrooms
Salt and freshly ground pepper, to taste
1/2 cup white wine (optional)
2 teaspoons fresh thyme
1-2 teaspoons sherry or white wine vinegar, to taste
Cooked chickpeas or white beans, balsamic tofu, lemon pepper tempeh, or another vegan protein of choice (optional)

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. Heat through, folding in a protein of choice, if desired. Serve.

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