Mushroom Ragout with Farro
Serves 620 mins prep30 mins cook
Made with a combination of assorted mushrooms, this vegan mushroom ragout with farro is a healthy, nutritious and heartwarming bowl of comfort food, especially if you are a lover of mushrooms. It comes together in less than an hour and stores well if you want to make ahead to put it on the table on a Tuesday night.
0 servings
What you need
Instructions
1 To cook the farro: Place whole farro and vegetable broth in a medium saucepan and cook over medium heat until farro is tender and creamy, for 20-25 minutes. Season with salt and pepper, cover with a lid and keep warm. 2 To make the mushroom ragout: Heat olive oil in a Dutch pan (or any heavy bottom pan). Add in the onion and cook until softened and lightly browned. Add in the garlic and thyme and cook, stirring constantly, for 30-45 seconds. 3 Stir in the portobello and assorted mushrooms and cook, stirring frequently, for 10-15 minutes or until the mushrooms are softened and released their juices. 4 Stir in the Madeira and tomatoes. Give it a gentle stir. Let it simmer for 7-8 minutes or until the sauce is slightly thickened. 5 Off the heat, stir in the parsley. 6 To serve: Spoon some farro onto a plate and top with mushroom ragu. Drizzle it lightly with balsamic vinegar.View original recipe