Mushroom Farrotto

Mushroom Farrotto

By Kristy Del Coro

Serves 4

(Vegan without optional cheese)

This dish is a play on risotto but does not use the "risotto method". Instead, extra liquid is added to the farro while cooking to create a starchy liquid that is then added back to the farro along with silky smooth mushroom shallot puree to create a rich creamy texture but without any butter or cream. This makes a great 100% plant based dish without the parmesan cheese; nutritional yeast could also be used as a garnish.


1.5 cups farro, pearled uncooked (should yield about 4 cups cooked)

4 cups vegetable or mushroom stock, unsalted

1 cup water

3/4 teaspoon Kosher salt

2 cups Mushroom Shallot Puree (from recipe below)

Optional: grated parmesan cheese

Garnish: Sautéed Wild Mushrooms (from recipe below)


  1. 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.

  2. Remove from heat and strain, reserving cooking liquid.

  3. Return cooked farro to pot and stir in mushroom shallot puree. Turn heat to low and add 1 ½ cups reserved farro cooking liquid. Stir continuously until warmed through and appears creamy, adding more cooking liquid as necessary to reach desired consistency.

  4. Serve immediately and top with sautéed wild mushrooms and sprinkle of parmesan cheese, if using.

Mushroom Shallot Puree

Yields 2 cups


¼ cup extra virgin olive oil

24 oz white button mushrooms, chopped (8 cups chopped)

2 cups chopped shallots

1 teaspoon Kosher salt

1 Tablespoon sherry vinegar


  1. Combine olive oil, mushrooms, shallots, and salt in medium saucepot and turn heat to medium.

  2. Cook for about 25 minutes or until all the liquid has evaporated and mushrooms have softened.

  3. Add sherry vinegar to deglaze. Remove from heat.

  4. Carefully transfer to high speed blender (should measure a little over 2 cups in the blender) and blend until completely smooth.

Sautéed Wild Mushrooms

4 Servings


2 Tablespoons extra virgin olive oil

8 oz wild mushrooms

2 teaspoons dried thyme

2-3 smashed garlic cloves

Pinch of salt


  1. Heat oil on medium-high heat and add mushrooms, dried thyme, and smashed garlic clove.

  2. Saute mushrooms until all liquid has evaporated and mushrooms are browned.

Chef Notes:

Farro and mushroom shallot puree can be made 1-2 days in advance and combined right before serving. Make sure to strain the farro before storing in the refrigerator and keep liquid separately in glass jar, also refrigerated.