Fall

Farro Salad with Roasted Mushrooms and Parmesan

July 13, 2010
4
7 Ratings
  • Serves 4
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

What You'll Need
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

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74 Reviews

Robin F. March 4, 2021
Excellent recipe. Delicious, healthy and fulfilling. I did cut down on the olive oil. This will be a recurring dish, thank you!
 
India W. February 28, 2021
This is truly a beautiful dish. I can’t believe something so simple could be so delightful. We have made it 3 times since the new year and plan on having it as a staple in our home
 
Merrill S. February 28, 2021
So glad you're enjoying it!
 
deanna1001 January 22, 2021
Made this a few years ago for a chorus rehearsal (tripled the amounts) and it was a hit. Made it tonight using Trader Joe’s 10 minute farro and it was quick and wonderful. Used Romano rather than Parmesan as that’s what I had...so good and comforting. Thanks for this!!!
 
Juliette September 22, 2020
I made this recipe this morning and I am now eating it for dinner. I absolutely love it, and it was very easy to make. I added spinach and kale and I am not sure there will be any leftovers. Thanks Food52 for another fantastic recipe!
 
Aprilymathews February 8, 2020
Wonderful recipe! My husband likes to eat vegan and he doesn’t like any oil. I reduced the 6 T of oil to 5 subbing 3 for avocado oil, will try to reduce again as it just didn’t need it. It was also easy to put together. Ay even add a bit more parsley. This will go in my special recipe file
 
Mae June 18, 2019
I saved this recipe a looong time ago, and finally got to trying it for the first time today! It's delicious! The roasted mushrooms made my house smell amazing. I used basil instead of parsley because that's what I had, and I omitted the cheese (added a bit more salt to compensate). Without even reading other's reviews yet, I decided to use 4 TBS of Olive oil instead of 6 and it seems that's a popular decision. I'd love to try it again with parsley, and maybe some green onion and garlic.
 
elisaung October 10, 2016
This was delicious, though I agree with those that said it didn't need all 6 T of olive oil. I used 4 T and that was a bit too much for me. I'm definitely making it again - it would be a great vehicle for any roasted veg really.
 
Transcendancing August 23, 2015
I made this for dinner with some lamb we were charcoal BBQing and it turned out really well. I used freekeh instead of the farro though. It was tasty and I'll definitely make it again - couldn't really taste the parmesan though and think maybe next time I might add more lemon juice and zest. The roasted mushrooms were delicious though!
 
Carolyn V. June 7, 2015
Fantastic! I didn't think it needed all 6T of olive oil, but maybe I used more on the mushrooms than necessary. This is a keeper for sure!
 
drbabs March 17, 2015
This was a fabulous meatless Monday meal. I added spinach and kale, and subbed gruyere for the parmesan (which my husband doesn't like). It was perfect for the two of us.
 
Gabe S. June 30, 2014
I posted my interpretation of this recipe which I love, along with a Pinot Noir review today. Check it out: http://gabesview.com/2014/06/30/cherry-tart-by-cherry-pie-2012-pinot-noir-roasted-mushroom-farro-salad-recipe/
 
sevenfaces April 23, 2014
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 :)
 
Prklypr February 16, 2014
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!
 
Greatfallsdeb January 19, 2014
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.
 
ella11 January 19, 2014
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!
 
Beth January 5, 2014
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.
 
ChefJune November 25, 2013
Mmmm I'm making this (a double batch) to take to Thanksgiving dinner. :)
If there are any leftovers, I'm bringing them home!
 
dymnyno November 25, 2013
Agree! This is one of my all time favorite recipes.
 
ChefJune November 29, 2013
eating leftovers for lunch the day after. SO delicious. Thanks, Merrill.
 
Merrill S. November 29, 2013
You're so welcome!
 
Aprilymathews February 8, 2020
This was the first time I have ever written a review I’ve been cooking for 50 years you’re the first!
 
Aprilymathews February 8, 2020
Oh also I didn’t use the parm husband vegan thing but I love it so can’t wait to make it again take his portion out then add the yummy parm
 
Leah D. November 7, 2013
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.com/2013/11/07/thanksgiving-sides-mushroom-farro-salad/
 
CondimentQueen October 12, 2013
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 S. December 1, 2013
You're welcome!
 
Leanne S. September 9, 2013
Does anyone think capers would go with this meal? What about added kale?
 
Merrill S. December 1, 2013
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!
 
gotham G. June 1, 2013
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.
 
sel E. April 16, 2013
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.
 
Eldorado5 April 8, 2013
This is a great recipe. I used Kamut instead of farro and I roasted slivers of shallot along with the mushrooms. So very delicious!
 
Cathy H. March 29, 2013
Thank you! Would you change anything in steps 2 or 3 in the recipe if I substituted, say, barley for the farro?
 
dymnyno March 29, 2013
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!
 
rachel W. January 21, 2013
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.blogspot.com/2013/01/in-your-pantry.html
 
JenniferF July 17, 2012
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.
 
Erin B. June 29, 2012
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 S. June 29, 2012
So glad you like it! I bet those cravings are umami-related, don't you?
 
Erin B. July 19, 2012
Yes:) Love it! Tonight I added some carmelized vidalia onions (thinly sliced) for a variation. Worked in nicely.
 
claireab May 9, 2012
has anyone tried this with reconstituted dry wild mushrooms?
 
hayley May 1, 2012
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.
 
Randi April 15, 2012
Delicious! I just made this with white mushrooms (cooked for about 30 min) and pecorino Romano cheese. Having this for lunches this week will surely soften the blow of going back to work after a week off.
 
kwinke February 3, 2012
I tried this and added some roasted carrots as well. Nice boost of color.
 
culture_connoisseur January 24, 2012
I couldn't find faro, so I am cooking this tonight with black rice, baby bella's, and a mix of asiago and parmesan. Really looking forward to it!
 
culture_connoisseur January 29, 2012
Loved this so much, I made it with the black rice again and added toasted walnuts!
 
cookshootblog January 13, 2012
I made this 2 days in a row because the first time my farro was still too "tough". On the second version, I made a couple more tweaks and it is amazing. I am going to post to my blog tomoow with a link back to you. Thanks for sharing this incredible salad.
 
cookshootblog January 14, 2012
Update - here is my version and link to the post. http://www.cookshootblog.com/2012/farro-and-chanterelle-salad/
 
EmilyC December 1, 2011
What a great recipe! I substituted chives for parsley and used my food processor to finely chop the parmesan -- a technique I love because it results in little, uniform nubs of parmesan. It's definitely a dish I'll be making again.
 
QueenOfGreen November 17, 2011
Made this last night, but only just now saw the suggestion of truffle oil! Oh well, I knew I'd be making it again anyway! Thanks!
 
Margaret M. September 18, 2011
Farro is my new best friend: I love love LOVE this recipe! The farro is earthy, nutty and chewy. I agree that the rough-cut Parmesan is key. So is serving the dish at room temperature. I made it using portobellos, and can only imagine how delicious it must be with wild mushrooms. Thanks for another great recipe -- and for food52 in general. It's reassuring to know new-to-me recipes are so well tested. The notes on ingredients and questions from other users are helpful, as well.
 
Kaja1105 August 6, 2011
I made this for a potluck dinner party a few months ago. My friends asked what I was making and looked quizzical when I said farro with mushrooms--turns out they had never eaten farro before. By the end of the meal, they were asking me where to find the stuff, and I passed along the recipe. When I saw these friends again recently, they told me that they had been eating it regularly. I made it again recently for a the first time in a while and was struck by how good it is--truly a perfect balance of flavors.
 
eatinwitheddie July 22, 2011
this dish has become a go to fav !!!! i pan saute the mushrooms in butter & olive oil and reduce the amount of oil added at the finish. saves turning on the oven. must make!!
 
CalcuttaChow April 2, 2011
Although the recipe sounded so simple, I was unsure. I had never eaten farro and had never roasted mushrooms before. i know parsley and mushrooms taste good together, but lemon juice + parmesan? Wasn't sure what to think. So I took it step by step, tasting each ingredient along the way, and I have to say that it turned out unbelievably tasty. Full of body and bite and bright flavor.
 
mhyoung66 March 29, 2011
I made this dish tonight and love,love,love it! Will definately make again.
 
Midge March 16, 2011
Made this last night and threw in a handful of toasted walnuts. Delicious!
 
Marisa F. March 9, 2011
yum. yum. yum. so good, will make this everyday if i could ha. thanks!!
 
juana88 May 9, 2011
I totally agree. Love this salad and tell everyone I know about it.
 
deanna1001 March 7, 2011
Made this last night and it was fantastic! I didn't have parmesan (!?!) but subbed a crumbly baby swiss from the Amish farmer at the market. Will do with parmesan next time. And I like the idea from "cilantro" about adding truffle oil. But what a great, simple recipe. Thanks!
 
mjlandry March 6, 2011
Just made this for a friend. It was so delicious. I cooked my farro in broth and added truffle salt. I will make this over and over again. I used chanterelles, shitakes and trumpets:-) Thanks for the recipe. It's a keeper.
 
cilantro March 6, 2011
Loved it. Added just a touch of truffle oil and it was amazingly yummy.
 
Peanut March 6, 2011
I couldn't find farro in Whole Foods (!), so I so I used Seven Grain Blend (wheat berries, brown rice, rye berries, spelt, pearled barley, bulgur, buckwheat groats). Very textural! There was a fair amount of oil in the roasted mushrooms (which are yummy!) already, so I just drizzled on some homemade vinaigrette I had on hand (nowhere near 6T) and added a squeeze of lemon. I doubled the amount of parsley, which added a nice, bright, green note to a very brown and umami dish. Delish!
 
wssmom March 2, 2011
I have to wean myself away from Farro Risotto eventually ... this looks like a great starting point!
 
limonana February 13, 2011
Inspired, I created variation on this great recipe. Instead of mushrooms used thinly sliced sun dried tomatoes (olive oil-packed) and replaced the parmesan with sheep kashkaval. Also used some of the flavored olive oil from the tomato jar. It was very tasty. Falling in love with farro:)
 
foggyland February 4, 2011
I made this the other night - absolutely fantastic! Loved everything about it! To make it a little lighter, I only put a tablespoon of olive oil (instead of 6!) and squeezed a bit more lemon in the salad. I can wholeheartedly say I cannot wait to make this again!
 
galsmu February 2, 2011
Made this last night - what a hit! Loved the depth of flavor from the roasted mushrooms and the chopped Parmesan was a great touch. This will be a great addition to our rotation!
 
limonana February 2, 2011
I just made this and it is so delicious!! (first recipe I've tried from this site btw.) Such a rewarding and perfectly balanced recipe. The taste, the texture, the colors...all perfect!
Already looking forward to mushroom picking season beacuse of this recipe.
 
Stockout December 7, 2010
After wanting too for months, I finally bought some farro. I would imagine that if I use a nut chopper I can get that texture you are looking for in the cheese?
 
TinaMiB July 25, 2010
Outstanding fresh recipe! I will be making this over and over. The lemon juice really gives it a summery feel. I had some leftovers cold out of the fridge today and it was just as refreshing as it was freshly cooked.
 
Merrill S. August 9, 2010
Thanks! (I like it cold too.)
 
Paula D. July 21, 2010
Made this tonight, really great recipe. Thanks for the simple, straightforward farro method. Yes, yes, the pebbly Parmesan is key! Endless variations too: grilled zucchini, baby arugula, crispy shallots or roasted butternut squash (w/the mushrooms) would all be great. This one's a keeper!
 
Merrill S. August 9, 2010
You're welcome! So glad you liked it, and love your variation ideas.
 
culinary1 July 19, 2010
Making this today!! I have oyster, shitake, and brown mushrooms- all I could get from the store- next time I'll have to ask Todd the Mushroom king for some morels and chanterelles to include. I'm even going to crumble the parmesan:-) Could this be made as a risotto? I was thinking of trying but your version sounded so good I didn't want to change it as I have never cooked farro before.
Can't wait to eat it!
 
Merrill S. August 9, 2010
Sorry, I missed this comment until now. Yes, you could definitely make it as a risotto. I'd cook the farro until al dente first, and then proceed like risotto -- it won't be as creamy as regular risotto, but it will be delicious!
 
dymnyno July 16, 2010
I made this last night and it was perfect!! It is a very balanced farro and mushroom recipe that is absolutely addictive. It is very well thought out...nothing is accidental or a clean out the refrigerator sort of ingredient. The parmesan cheese pebbles, which I was skeptical about at first really add to the dish. I will definitely make this repeatedly!
 
Merrill S. July 18, 2010
So glad you liked it! And I agree: the parmesan "pebbles" are key. Amazing what such a small variation in technique can accomplish.