Oregon Mushroom and Hazelnut Farro

Ingredients

• 1 ¼ cups Farro (dry)
• 4 cups Cremini mushrooms, torn
• 2 cups Shiitake mushrooms, sliced
• 2 cups Oyster mushrooms, torn
• 3 tbsp Extra-virgin olive oil
• 2 tbsp Unsalted butter
• 3 Shallot, sliced
• 4 cloves Garlic, minced
• 5 sprigs Fresh thyme
• ½ cup Dry white wine
• 1 cup Low-sodium vegetable broth
• 3 tbsp Heavy cream
• ½ cup Hazelnuts, toasted, skinned, chopped
• 4 cups Lacinato kale, shredded
• 1 Lemon
• ⅜ cup Parmesan cheese, grated
• 1 tsp Kosher salt

Method

1. Simmer the farro in well-salted water 25 minutes until chewy, and drain.
2. Roast the hazelnuts at 350°F for 12 minutes, then rub them in a towel while warm — most of the bitter skin comes away.
3. Brown the mushrooms in the oil over high heat in two batches, leaving each batch still for the first 3 minutes. Wet, crowded mushrooms are the single most common mistake in home cooking.
4. Add the butter, shallots, garlic and thyme and cook 4 minutes. Pour in the wine and let it reduce almost away.
5. Add the broth and the farro and simmer 4 minutes. Stir in the kale to wilt, then the cream, lemon juice, parmesan and salt.
6. Serve with the hazelnuts scattered over at the last second so they stay loud.

Notes

✨ The restaurant touch

Three tablespoons of cream for four people. Enough to bind and gloss, not enough to make it a cream sauce.

🧒 For the kids

Blend a cup of it briefly to soften the texture, and hold the thyme.

🥡 Leftovers

Keeps 4 days and is very good cold as a grain salad with extra lemon.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.