Farro Salad with Roasted Mushrooms and Parmesan

By • July 13, 2010 • 62 Comments



Author Notes: The other week, at a restaurant near me in Brooklyn, I tried a special appetizer of roasted mushrooms and farro. It ended up being more mushroom than farro, and while I might have preferred the opposite, the synthesis of flavors was spot on. The entire dish was perfumed with parmesan, which, instead of being grated, had been crumbled into tiny pebbles.
The result was an earthy, umami-rich salad that may sound perfect for winter but was actually well-suited to dining al fresco on a balmy summer evening, thanks to a healthy dose of lemon juice and parsley. Below is my attempt to recreate the salad, using basically the opposite ratio of farro to mushrooms.
Merrill Stubbs

Serves 4

  • 1 cup uncooked farro
  • Salt
  • 1/2 pound wild mushrooms (use a mix of your favorites)
  • Olive oil
  • Freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1/4 cup finely chopped or crumbled parmesan (not grated - you want a slightly coarser texture here)
  • 1/4 cup roughly chopped parsley
  1. Heat the oven to 350 degrees. In a medium saucepan, combine the farro and enough cold water to cover it by about an inch. Soak for 20 minutes. Drain well and return the farro to the pan, again covering it with cold water. Add a few generous pinches of salt and bring to a boil over high heat. Lower the heat, cover and simmer for 20 minutes, until the farro is tender but still has some bite.
  2. While the farro is cooking, wipe and trim the mushrooms and then cut them into bite-sized pieces. Arrange them on a rimmed baking sheet and drizzle generously with olive oil. Sprinkle with salt and pepper, and toss gently to distribute everything; spread the mushrooms out evenly on the baking sheet and put in the oven for about 20 minutes, stirring halfway through, until crisp around the edges and cooked through.
  3. When the farro is cooked, drain it well and spread it on a clean baking sheet to cool. Do the same with the mushrooms once they are cooked. When the farro and mushrooms are close to room temperature, or just barely warm, combine them in a serving bowl. Add the lemon juice and 6 tablespoons of olive oil, tossing gently to combine. Then add the parmesan, parsley and a generous grinding of pepper and fold gently. Taste and add more salt and pepper if necessary. Serve at room temperature.
Jump to Comments (62)

Comments (62) Questions (2)

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about 1 month ago Gabe Sasso

I posted my interpretation of this recipe which I love, along with a Pinot Noir review today. Check it out: http://gabesview.com/2014...

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3 months ago sevenfaces

This recipe is great. I make this with pearl couscous as I can never find farro, and it tastes rad! Tonight I served it with plainly roasted chicken pieces and green leaves which was perfect, there is so much flavour in the salad :)

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5 months ago Prklypr

I am totally obsessed with this recipe! Made it 3x in the past week. So quick and easy. Tried a few variations: subbed goat cheese for parm, thyme instead of parsley. All delicious!

Stringio

6 months ago Greatfallsdeb

Is there a trick to preparing the farro? I followed the directions exactly as this was my first time and mine was mushy....almost like oatmeal. I guess it still tastes good but definitely doesn't seem to be the right consistency.

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6 months ago ella11

This was so delicious!! The farro came out perfectly with the soaking and then cooking method. Really yummy lunch that was gone in less than 2 days. Love the flavor combination and the simplicity! Thanks Merrill!

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7 months ago Beth

I made this recipe this past weekend as a vegetarian side dish, but it was a hit even among the meat eaters! I did tweak it quite a bit to add some more flavour.
To start, I cooked the farro in vegetable stock, and didn't need to add salt because of it. I also sauteed onions and garlic for a few minutes, then added the mushrooms. A few minutes before the mushrooms were finished cooking I added some white wine and thyme. I then continued with the original recipe, although I did add some peas and baby spinach right at the end. It was delicious! I will definitely be making this again.

Junechamp

8 months ago ChefJune

June is a trusted source on General Cooking.

Mmmm I'm making this (a double batch) to take to Thanksgiving dinner. :)
If there are any leftovers, I'm bringing them home!

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8 months ago dymnyno

Agree! This is one of my all time favorite recipes.

Junechamp

8 months ago ChefJune

June is a trusted source on General Cooking.

eating leftovers for lunch the day after. SO delicious. Thanks, Merrill.

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're so welcome!

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9 months ago Leah Davis

This is a great recipe - the combination of flavors are excellent. I did a blog post about it here. Thank you so much for sharing this great recipe!! Come em coming!
- Leah
http://georgiapeachonmymind...

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10 months ago CondimentQueen

I made this by following the recipe to a 'T' the first time. I had never tasted Farro before so didn't want to mess about too much. I loved it! The even-better news is that I have fallen head-over-heels for Farro and am now making multiple variations of the original. I love a recipe that lets me run wild! Thanks

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome!

Stringio

11 months ago Leanne Schira

Does anyone think capers would go with this meal? What about added kale?

Merrill

8 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sorry, I'm just seeing this comment -- I think capers could be nice, but I wouldn't use to many. I'm actually planning to add sauteed kale and roasted butternut squash to a batch I'm making this afternoon!

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about 1 year ago gotham gourmand

Farro is one of my favorite grains, so when I came across this dish I had to try it. I made a double batch and used shitake mushrooms - the recipe worked beautifully! I hid the leftovers in the back of the fridge all for myself. :) I think I'll try roasting some butternut squash and mixing in butter-fried, crumbled sage leaves next time.

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over 1 year ago sel et poivre

I used 1/4 cup barley with full amount of buna shimeji mushrooms. I took the cue from a couple of commenters: I sauteed the mushrooms in butter and used truffle oil (lesser amount) instead of olive (in this case, no lemon juice as I didn't want to compromise the earthy truffle flavour). I also threw in some toasted panko for a little "crunch". YUM! Thanks for sharing merrill.

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over 1 year ago Eldorado5

This is a great recipe. I used Kamut instead of farro and I roasted slivers of shallot along with the mushrooms. So very delicious!

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over 1 year ago Cathy Huyghe

Thank you! Would you change anything in steps 2 or 3 in the recipe if I substituted, say, barley for the farro?

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over 1 year ago dymnyno

This recipe is one of my all time favorites! I have been making it since Merrill first shared it quite a while back. I have to stop myself from eating it all!

Gaga

over 1 year ago rachel waters

WOW. This recipe is so fab, I tweaked a bit (added chopped walnuts/almonds and a higher 'goods' to grain ratio). I heated it up for breakfast the next day w/arugula and a scrambled egg. YUM. Here is my blog post on it:

http://feastoffashions...

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about 2 years ago JenniferF

This recipe is a keeper for sure. I've made it several times, most recently for my book group along with two other interesting salads. This one was the hit.

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about 2 years ago Erin Butterworth

Merrill, I have made this a couple of times now and is fabulous. I actually crave it. The first time was for the dinner party I guinea pigged.... they raved!! Kudos

Merrill

about 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you like it! I bet those cravings are umami-related, don't you?

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about 2 years ago Erin Butterworth

Yes:) Love it! Tonight I added some carmelized vidalia onions (thinly sliced) for a variation. Worked in nicely.

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about 2 years ago claireab

has anyone tried this with reconstituted dry wild mushrooms?

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about 2 years ago hayley

I cooked the mushrooms on the grill (on a cookie sheet) with some smoky wood blocks on it and it was terrific! Also added some fresh rosemary and thyme to the mushrooms while they were cooking. Great recipe.