Warm Farro Mushroom Bowl
There’s something magical (not quite that mushroom magic😉) about a warm bowl of mushrooms and grains that just gets you, especially when it’s so cold outside. 😩 This Farro Mushroom Bowl is my winter version of comfort food: savory, earthy, deeply satisfying, and supportive of your circadian rhythm (yes, even your body clock loves a cozy grain bowl). Farro brings fiber and slow-burning carbs to keep you full and steady. And the mushrooms – they offer up deliciousness with a few grams of plant-based protein per serving, plus antioxidants and immune-loving benefits. Add in a hit of sherry vinegar and thyme, and you’ve got depth, balance, and a dish that feels like it came from your favorite café. Some plant-forward magic that feels indulgent but plays nice with your body’s rhythm. 🍄🥣
Equipment
- large sauté pan, fine mesh sieve or colander
Ingredients
- 2 Tablespoons olive oil extra virgin
- 1 small shallot peeled and chopped
- 2 cloves garlic smashed
- 16 oz mushrooms shiitake
- 2 teaspoons thyme dried, plus extra for garnish
- 1 Tablespoon sherry vinegar
- 1 1/2 cup farro pearled, uncooked
- 4 cups vegetable stock low sodium
- 1 cup water
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2-3 Tablespoons Parmesan cheese grated, or nutritional yeast
Instructions
- Rinse the dried farro by placing it to a fine mesh sieve and rinse it with cold water. Set aside.
- Place a large sauté pan over medium heat. Add the olive oil and heat until hot, 2-3 minutes. Add the shallots and sauté for about 6-7 minutes, or until slightly caramelized.
- Add the garlic, mushrooms, and thyme.
- (*begin cooking farro during sauté – see below*)
- Sauté for about 15-20 minutes, or until all liquid has evaporated and the mushrooms are browned.
- Add sherry vinegar to deglaze. Remove from heat. Set aside and keep warm.
- *Combine pearled farro, vegetable stock, water, and salt in a pot, bring to a simmer, and cook, partially covered, for about 20 minutes or until farro is tender.
- Remove from heat and strain.
- Add cooked farro to a serving bowl and stir in the mushroom mixture.
- Serve immediately and top with extra thyme, freshly ground black pepper, and parmesan cheese, if using.
Notes
Option: add an additional protein source on top
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