Mushrooms on Farro
Serves 4.
Note: Mushrooms, sautéed until meaty and dense, and served on a chewy grain like farro, make a fine meal. You might also toss them with pasta or serve them on a thick piece of toast. From Beth Dooley.
•1 c. uncooked farro or barley
• 2 to 3 tbsp. unsalted butter, or more if needed
• 2 lb. cremini mushrooms, thinly sliced
• 2 tsp. chopped fresh thyme or parsley
• 1/2 c. white wine or Marsala or stock
• Salt and freshly ground black pepper, to taste
• Parsley or pea shoots for garnish, optional
Directions
To cook the grain: Bring 3 cups lightly salted water to a boil and add the farro (or barley). Reduce the heat to a simmer, cover and cook until the grain is tender, about 20 to 25 minutes for farro (up to 40 minutes for barley). Drain off any excess water before serving.
To cook mushrooms: Heat a wide skillet over medium heat and add the butter, swirling the pan. When the butter begins to sizzle, add the mushrooms and herbs and stir, then cover the pan. Cook until the mushrooms release their juices, about 3 to 5 minutes.
Remove the lid, reduce the heat and continue cooking and stirring gently, until the liquid is reduced to a glaze, about 2 to 4 minutes. Stir in the wine and simmer until the liquid is reduced to a thick sauce, about 2 to 4 minutes. Season to taste with salt and pepper and serve atop the farro, garnished with a few pea shoots or fresh parsley.
Nutrition information per serving:
Calories 280
Fat 7 g
Sodium 245 mg
Carbohydrates 48 g
Saturated fat 4 g
Added sugars 0 g
Protein 12 g
Cholesterol 15 mg
Dietary fiber 8 g
Exchanges per serving: 2 vegetable, 2 ½ starch, 1 fat.
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