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Mushroom Farro Ragout
Andre Lewis

Mushroom Farro Ragout

Farro stays chewy where rice would give up, and a full pound of mushrooms makes the pot feel like dinner rather than grain side dish. Tomato paste and red wine darken the broth. Finish with butter so the sauce clings instead of pooling under the grain.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb cremini mushrooms quartered
  • 8 oz shiitake mushrooms stems removed and caps sliced
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 1 1/2 cups pearled farro rinsed
  • 4 cups low-sodium vegetable broth
  • 1 cup dry red wine
  • 3 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 1/2 cup finely grated Parmesan cheese

Method
 

  1. Add both mushrooms, onion, garlic and farro to a 6-quart slow cooker.
  2. Whisk the broth, wine, tomato paste, soy sauce, thyme, salt and pepper and pour the mixture into the cooker.
  3. Cover and cook on low until the farro is chewy-tender and the mushrooms are deeply browned-looking, 5 1/2 to 6 1/2 hours.
  4. Uncover and cook on high for 10 minutes if more than a little broth remains at the bottom.
  5. Stir in the butter until the liquid turns glossy and coats the farro.
  6. Fold in the Parmesan and let the ragout stand for 5 minutes before spooning into bowls.