Hearty Mushrooms with Farro - Chef Sabrina Mancin

Hearty Mushrooms with Farro

This recipe is from my YouTube video about how to cook frozen veggies. It is super simple and hearty, let alone healthy and packed with proteins and fiber. Enjoy hot or at room temperature.


Yield: 2 people if served as main dish, or 4-5 if served as a side dish.

• Mixed mushrooms (frozen) 2 bags of 10oz ea or 566g total
• Extra virgin olive oil 4 T
• Garlic cloves 2
• White onion ¾ cup or ¾ an onion
• One spring of rosemary (or thyme or sage, your choice)
• Pearled or semi-pearled Farro 1 ½ cups or 220g
• Water, vegetable stock, chicken stock or a mix 4 cups or 950g
• Salt and black pepper to taste
• Parsley oil or chopped Italian flat leaf parsley to finished the dish


*Garlic Oil: If instead you want to make garlic infused oil like the one I use on my video, heat some evoo in a little pot to medium heat and add the garlic cloves. Once they are golden in color, turn the heat off and let it come to room temperature. Store in an airtight container at room temperature. Leave the garlic in to increase the flavor over time.

About Farro: It is a variety of wheat so it is NOT gluten free. It is packed with proteins and fiber and it has a nutty delicious flavor!

This dish is hearty enough to be eaten as a stand-alone meal but it is also delicious as a side dish with some grilled meats. Enjoy!

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