Рецепт Farro With Mushrooms
Farro With Mushrooms
I found this
recipe online and with all the ingredients on hand I decided to give it a try. I wasn’t sure I was going to like it by the
smell when it was cooking, then again I didn't know much about farro so I wasn't sure how it was going to smell.
I must say the
directions are very overwhelming. I posted the directions below just as they
appeared in the New York Times, but I have to say I think you could have a
gotten the point across in a lot less text. The directions are really the
worst part of this dish. If I make this again I will condense the instructions.
In the end it
was actually very good. This was my first try at faro and I must say it’s
excellent! It has a very different flavor and texture that I have never
experienced before but I really liked it. I am looking forward to cooking with
it again in the future.
Ingredients:
- 1/2 ounce (1/2
- cup, approximately) dried porcini mushrooms
- 1 quart chicken stock or vegetable stock
- 1 1/2 cups farro
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 pound cremini mushrooms or wild mushrooms (or a mixture
- of the two), cleaned, trimmed and sliced
- Salt to taste
- 2 large garlic cloves, green shoots removed, minced
- 2 teaspoons chopped fresh rosemary
- 1/2 cup dry white wine
- Freshly ground pepper to taste
- 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
- 1/4 cup chopped fresh parsley
Directions:
Place the farro in a bowl, and pour on enough hot water
to cover by an inch. Let soak while you prepare the remaining ingredients.
Drain.
Place the dried
mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling
water. Let sit 30 minutes.
Drain the
mushrooms through a strainer set over a bowl and lined with cheesecloth or a
paper towel. Squeeze the mushrooms over the strainer, then rinse in several
changes of water to remove grit.
Chop coarsely if the pieces are large and set
aside. Add the broth from the mushrooms to the stock. You should have 6 cups
(add water if necessary). Place in a saucepan, and bring to a simmer. Season
with salt to taste.
Heat the oil over medium heat in a large, heavy nonstick
skillet. Add the onion. Cook, stirring, until it begins to soften, about three
minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften
and sweat. Add salt to taste, the garlic and rosemary. Continue to cook,
stirring often, until the mushrooms are tender, about five minutes. Add the
farro and reconstituted dried mushrooms.
Cook, stirring, until the grains of
farro are separate and beginning to crackle, about two minutes. Stir in the
wine and cook, stirring until the wine has been absorbed. Add all but about 1
cup of the stock, and bring to a simmer.
Cover and simmer 50 minutes or until
the farro is tender; some of the grains will be beginning to splay. Remove the
lid, and stir vigorously from time to time. Taste and adjust seasoning. There
should be some liquid remaining in the pot but not too much. If the farro is
submerged in stock, raise the heat and cook until there is just enough to
moisten the grains, like a sauce. If there is not, stir in the remaining stock.
If not serving right away, cover and let stand. Just before serving, bring back
to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove
from the heat and serve.
Original Recipe Source
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