Mushroom Ragout with Farro

Made with a combination of assorted mushrooms, this vegan mushroom ragout with farro is a healthy, nutritious and heartwarming bowl of comfort food, especially if you are a lover of mushrooms. It comes together in less than an hour and stores well if you want to make ahead to put it on the table on a Tuesday night.

Course Soup

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 294kcal

Author Aysegul Sanford

Ingredients

For the farro:

1 ½ cups of whole farro*
3 ½ cups vegetable broth
Salt and pepper

For the Mushroom Ragout:

2 tablespoons extra virgin olive oil
1 medium onion chopped
3 cloves of garlic peeled and minced
1 teaspoon fresh thyme minced
1 pound portobello mushrooms halved and sliced
18 ounces of assorted mushrooms trimmed and halved (I used a combination of oyster and shiitake)
¼ cup dry Madeira
1 (14.5 ounce) can diced tomatoes
2 tablespoons fresh parsley minced
2 tablespoons balsamic vinegar

Instructions

To cook the farro: Place whole farro and vegetable broth in a medium saucepan and cook over medium heat until farro is tender and creamy, for 20-25 minutes. Season with salt and pepper, cover with a lid and keep warm.
To make the mushroom ragout: Heat olive oil in a Dutch pan (or any heavy bottom pan). Add in the onion and cook until softened and lightly browned. Add in the garlic and thyme and cook, stirring constantly, for 30-45 seconds.
Stir in the portobello and assorted mushrooms and cook, stirring frequently, for 10-15 minutes or until the mushrooms are softened and released their juices.
Stir in the Madeira and tomatoes. Give it a gentle stir. Let it simmer for 7-8 minutes or until the sauce is slightly thickened.
Off the heat, stir in the parsley.
To serve: Spoon some farro onto a plate and top with mushroom ragu. Drizzle it lightly with balsamic vinegar.

Notes

If you can’t get your hands on whole farro, you can use pearled farro as well. However, the texture and time of cooking might be different. Simply follow the instructions on the packaging for the best results.
To make ahead: Cook mushroom ragout and farro separately. Store them in airtight containers separately in the fridge. When ready to serve, warm them up in the microwave or in a skillet (separately) and serve as directed in the recipe instructions.
A quick note about the change I made to the original recipe: In the original recipe, they precooked the mushrooms in the microwave for 5 minutes (covered with plastic wrap) before mixing them with onions, thyme and garlic. Since we do not own a microwave I wasn't able to do so. However, you can shorten the process by precooking the mushrooms in the microwave.

Nutrition