Side Pannel
Farro with Porcini and Wild Mushrooms
Farro with Porcini and Wild Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Vegetarian, Main Dish
Ingredients List
- 2 c Whole-grain Italian farro
- 6 c Water
- Salt
- 1/2 oz Dried porcini mushrooms;
- -(1/2 cup)
- 1 c Hot water
- 1 tb Extra-virgin olive oil
- 8 oz Shiitake mushrooms; stems
- -removed and sliced 1/4 inch
- -thick
- 8 oz White mushrooms; cleaned and
- -sliced 1/4 inch thick
- 1 sm Onion; peeled and sliced 1/4
- -inch thick
- 2 Cloves garlic; crushed
- 2 tb Chopped fresh marjoram
- -leaves
- 1 ts Chopped fresh rosemary
- 1/2 ts Grated orange zest
- Salt and freshly ground
- -black pepper
- 1 c Dry white wine
- 4 oz Freshly grated Asiago
- -cheese; (optional)
Directions
Serves 4 to 6. Rinse farro in a strainer under cold water. Put farro and 6
cups of water into a 4-quart saucepan and salt to taste. Bring to a gentle
simmer, cover and cook 30 to 40 minutes or until tender. Drain.
Rinse the porcini mushrooms under cold running water to clean. Soak in 1
cup hot water for about 20 minutes. Remove mushrooms from the soaking
liquid and gently squeeze. Pour the soaking water through a sieve lined
with a paper towel and reserve. Coarsely chop the mushrooms.
Heat the oil in a large sauce pan over medium high. Stir in the porcini,
shiitake and white mushrooms with the onion, garlic and herbs and saute
until the onion is clear and the mushrooms have softened. Pour in the
soaking liquid and coo until it evaporates. Add the orange zest, salt and
pepper to taste and the wine and cook until the liquid is reduced to a thin
glaze. Spoon the mushrooms over the farro and sprinkle with the cheese just
before serving.
cups of water into a 4-quart saucepan and salt to taste. Bring to a gentle
simmer, cover and cook 30 to 40 minutes or until tender. Drain.
Rinse the porcini mushrooms under cold running water to clean. Soak in 1
cup hot water for about 20 minutes. Remove mushrooms from the soaking
liquid and gently squeeze. Pour the soaking water through a sieve lined
with a paper towel and reserve. Coarsely chop the mushrooms.
Heat the oil in a large sauce pan over medium high. Stir in the porcini,
shiitake and white mushrooms with the onion, garlic and herbs and saute
until the onion is clear and the mushrooms have softened. Pour in the
soaking liquid and coo until it evaporates. Add the orange zest, salt and
pepper to taste and the wine and cook until the liquid is reduced to a thin
glaze. Spoon the mushrooms over the farro and sprinkle with the cheese just
before serving.
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