Friday, May 16, 2014

Italian Farro with Wild Mushroom Cream Sauce

Italian Farro with
Wild Mushroom Cream Sauce
This is a perfect dish for a rainy day, no matter what the time of year.  Even in the Spring or Summer, it is still nice to have a warm, hearty meal at the end of a long day.  Especially one that is easy to throw together on a stove top, and is as delicious as it is nutritious for you.  I am of the opinion that mushrooms are an often overlooked item in the produce department, especially by the health conscious, because they lack that bright color that we have been told is the key to a high nutrient composition.  But white is a color, and mushrooms offer an amazing supply of different vitamins, minerals, antioxidants, as well as being a delicious low calorie, low fat, gluten free addition to any meal, especially vegetarian ones as the robust flavor of mushrooms can mimic that of meat.
Usually I just buy fresh mushrooms, and saute them in oil or butter as a side dish, but I know that the many different types of dried varieties available today are even better for you.  Just make sure to follow the instructions on the package carefully in regards to how to prepare them. For this recipe I chose baby bella mushroom and dried porcini mushrooms, but you could easily substitute your favorite type as all mushrooms have the same health benefits.*

*For more information on the nutritional benefits of mushrooms:

Italian Farro with Wild Mushroom Cream Sauce

2 T. organic butter
fresh ingredients
2 T. extra virgin olive oil
10 cloves of garlic, thinly sliced
16 ounces organic baby bella mushrooms, sliced
1 ounce dried porcini mushrooms, soaked, strained and rinsed (liquid reserved)
1 C. reserved mushroom stock
1 T. organic corn starch
1/4 C. organic half and half
2 - 3 C. cooked organic Italian pearled farro
1/4 C. grated Parmesan cheese
fresh rosemary, chopped
salt and pepper, to taste

In a large skillet, heat the butter and olive oil over medium heat.  Add the garlic and saute for about 5 minutes.  Add in all of the mushrooms and stir quickly to coat evenly in the oil mixture.  Cook on medium low, stirring occasionally for about 10 minutes, adding about 1/2 teaspoon of salt after five minutes.  Add 1 tablespoon of cornstarch to the mushroom stock and mix together well.  Pour into the pan along with the half and half and stir well.  Bring to a simmer and cook for a couple of minutes until it the mixture thickens slightly. Stir in the cooked farro and the Parmesan cheese and let cook another 5 minutes.  Garnish with fresh rosemary, salt and freshly ground black pepper.  Makes 4 servings.

ready to start cooking

mushrooms and reserved liquid

mushroom liquid with cornstarch added

cooked mushrooms

cream added

finished product

served with fresh rosemary and a side of crispy kale

1 comment:

  1. Hi,
    Thanks for sharing this amazingly helpful and delicious recipe. It has been a great help. Keep sharing and caring.