Farro With Porcini, Chanterelles & Mascarpone

October 21, 2024

45

easy

4

  1. Prepare the Porcini Mushrooms:
    • Pulverize the dried porcini mushrooms in a food processor until finely ground.
    • Reconstitute the porcini by soaking them in 3 cups of warm water for at least 10 minutes. Set aside.
  2. Cook the Farro:
    • Strain the porcini water into a pot, leaving any grit behind.
    • Add salt to the porcini water and bring it to a boil.
    • Stir in the farro, reduce the heat to a simmer, and cook for about 40 minutes, or until the water is absorbed and the farro is al dente yet tender.
    • Adjust the water amount as needed for your preferred texture.
  3. Sauté the Chanterelles:
    • While the farro is cooking, heat butter in a large skillet over medium heat.
    • Sauté the chanterelle mushrooms in batches, ensuring not to overcrowd the pan. Cook for several minutes until lightly browned and firm. Avoid overcooking to prevent slimy mushrooms.
  4. Assemble the Dish:
    • Stir the mascarpone into the cooked farro until well combined.
    • Fold in most of the sautéed chanterelles, reserving a few for garnish.
  5. Season and Garnish:
    • Season the dish with salt and pepper to taste.
    • Garnish with chopped chives or parsley, and top with the reserved chanterelles.
  6. Serve:
    • Serve warm and enjoy the creamy, earthy flavors of farro, porcini, and chanterelles.
Reviews

Ingredients:

Adjust Servings
1cup farro
3cups warm water
2ounces porcini dried
4ounces mascarpone
0.5pound chanterelles chopped
2tablespoons butter
1clove garlic minced
4servings salt and pepper to taste

Directions

1.
Prepare the Porcini Mushrooms
1. Pulverize the dried porcini mushrooms in a food processor until finely ground. | 2. Reconstitute the porcini by soaking them in 3 cups of warm water for at least 10 minutes. Set aside.
Mark as complete
2.
Cook the Farro
1. Strain the porcini water into a pot, leaving any grit behind. | 2. Add salt to the porcini water and bring it to a boil. | 3. Stir in the farro, reduce the heat to a simmer, and cook for about 40 minutes, or until the water is absorbed and the farro is al dente yet tender. | 4. Adjust the water amount as needed for your preferred texture.
Mark as complete
3.
Sauté the Chanterelles
1. While the farro is cooking, heat butter in a large skillet over medium heat. | 2. Sauté the chanterelle mushrooms in batches, ensuring not to overcrowd the pan. Cook for several minutes until lightly browned and firm. Avoid overcooking to prevent slimy mushrooms.
Mark as complete
4.
Assemble the Dish
1. Stir the mascarpone into the cooked farro until well combined. | 2. Fold in most of the sautéed chanterelles, reserving a few for garnish.
Mark as complete
5.
Season and Garnish
1. Season the dish with salt and pepper to taste. | 2. Garnish with chopped chives or parsley, and top with the reserved chanterelles.
Mark as complete
6.
Serve
Serve warm and enjoy the creamy, earthy flavors of farro, porcini, and chanterelles.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

Print

Share Your Thoughts