Farro with Shiitake Mushrooms

Farro with Shiitake Mushrooms

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  • Prep Time


  • Total Time


  • Servings



  • tablespoons unsalted butter

  • ½

    small onion, minced

  • ¾

    cup farro

  • 1

    thyme sprig

  • cups water

  • Salt and freshly ground pepper

  • ounces finely diced shiitake

  • mushroom caps (1 cup)


1. Melt half of the butter in a skillet. Add the onion and cook over moderately low heat, stirring frequently, until softened, about 8 minutes. Add the farro and thyme and cook, stirring occasionally, until the farro is lightly toasted, about 3 minutes. Add the water and a pinch each of salt and pepper. Bring to a simmer, cover and cook over low heat until the water is absorbed and the farro is al dente, about 30 minutes. Discard the thyme. 2. Meanwhile, melt the remaining 3/4 tablespoon of butter in a medium skillet. Add the mushrooms and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Add the mushrooms to the farro, season with salt and pepper and serve. MAKE AHEAD The farro can be refrigerated overnight; gently reheat with 1/2 cup of water before serving.


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