Fall
Farro Salad with Roasted Mushrooms and Parmesan
Popular on Food52
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
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.
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!
If there are any leftovers, I'm bringing them home!
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/
- 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
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
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
Erin B.
July 19, 2012
Yes:) Love it! Tonight I added some carmelized vidalia onions (thinly sliced) for a variation. Worked in nicely.
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.
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.
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.
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.
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.
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!
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!
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.
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