Double Mushroom and Kale Farro with Pecorino Romano
This hearty grain dish combines the earthy richness of both dried and fresh mushrooms with nutty pearled farro and vibrant kale. The dried mushrooms create a flavorful cooking liquid that infuses the farro as it absorbs, while fresh mushrooms add varied textures. Pecorino Romano and fresh thyme provide sharp, herbaceous notes that balance the earthiness. Perfect as a satisfying main course for vegetarians or an elegant side dish for dinner parties. The technique is similar to risotto but more forgiving, making it accessible for weeknight cooking while sophisticated enough for entertaining.
Ingredients
- 1 ounce mixed dried mushrooms, rehydrated and sliced
- 1 ½ cups hot water, for rehydrating mushrooms
- 2 tablespoons unsalted butter
- ¾ pound mixed fresh mushrooms, sliced
- 2 tablespoons olive oil
- 1 cup white onion, finely chopped
- 1 ½ cups pearled farrobarley1:1gluten
similar texture and cooking time
- 1 ½ cups chicken stock
- ½ bunch Tuscan kale, thinly slicedregular kale1:1
slightly different texture
- 1 cup Pecorino Romano cheese, grated
- 2 tablespoons fresh thyme leaves, chopped
- 2 tablespoons chives, chopped(optional)
Instructions
- 1
Rehydrate dried mushrooms in hot water for 30 minutes, then drain through fine-mesh sieve, reserving liquid and slicing mushrooms
- 2
Warm chicken stock in small pan or microwave
- 3
Melt butter in large pot over medium heat, add fresh mushrooms with salt and pepper, cook until soft and reduced by half, about 5 minutes, then transfer to bowl
- 4
Heat olive oil in same pot over medium heat, sauté onions until translucent, about 3 minutes
- 5
Add farro and stir to coat with oil for about 1 minute
- 6
Add warmed chicken stock in portions, allowing each addition to absorb before adding more
- 7
Add reserved mushroom liquid once stock is absorbed
- 8
Return all mushrooms to pan when mushroom liquid is mostly absorbed, total cooking time should be 20 minutes or less
- 9
Add kale and cook until bright green and wilted, 1-2 minutes, adjusting heat if needed until liquid is absorbed
- 10
Stir in cheese and thyme, season with salt and pepper to taste
- 11
Serve with additional cheese and optional chives as garnish
Tips
Use a variety of fresh mushrooms like cremini, porcini, and maitake for complex flavor and texture
Reserve the mushroom soaking liquid as it adds deep umami flavor to the farro
Check farro doneness - it should be chewy but not crunchy when properly cooked
Good to Know
Refrigerate leftovers up to 4 days in covered container
Can prepare mushrooms and chop vegetables up to 1 day ahead
Serve warm as main course or side dish with additional cheese
Common Mistakes
Don't skip reserving mushroom liquid or you'll lose deep flavor
Avoid overcooking kale to prevent it becoming mushy and losing bright color
Substitutions
Gluten-Free Swaps
similar texture and cooking time
General Alternatives
slightly different texture
FAQ
Can I make this vegetarian?
Yes, substitute vegetable stock for chicken stock to make it fully vegetarian while maintaining the rich flavor profile.
What if I can't find pearled farro?
Regular farro works but takes longer to cook, or substitute barley for similar texture and cooking time.
How long will leftovers keep?
Store covered in refrigerator up to 4 days. Reheat gently with a splash of stock if needed to restore moisture.