Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Mushroom Farro Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 80 reviews

This Slow Cooker Mushroom Farro is a hearty, comforting dish featuring a blend of cremini and porcini mushrooms combined with nutty farro, simmered with fresh herbs and finished with Parmesan cheese. Slow cooking allows the flavors to meld beautifully, creating a creamy and satisfying meal perfect for a cozy dinner or nutritious side dish.

  • Total Time: 3 hours 45 minutes
  • Yield: 6 servings

Ingredients

Mushroom Base

  • 2 shallots, minced
  • ½ ounce dried porcini mushrooms, rinsed and minced
  • 2 tablespoons extra-virgin olive oil (divided)
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Cooking Liquid & Grains

  • 2 ½ cups vegetable broth (divided use, plus extra as needed)
  • ¼ cup dry sherry
  • 8 ounces cremini mushrooms, trimmed and sliced thin
  • 1 cup whole farro

Finishing Touches

  • 1 ounce Parmesan cheese, grated (about ½ cup)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Prepare Slow Cooker and Mushroom Mixture: Lightly coat the slow cooker with vegetable oil spray to prevent sticking. In a microwave-safe bowl, combine minced shallots, porcini mushrooms, 1 tablespoon of olive oil, garlic, thyme, salt, and black pepper. Microwave this mixture, stirring occasionally, until the shallots are softened, about 5 minutes. Transfer this softened mixture into the prepared slow cooker.
  2. Add Broth, Sherry, Mushrooms, and Farro: Microwave 2 cups of vegetable broth along with the dry sherry until steaming, approximately 5 minutes. Stir this hot broth mixture, along with the sliced cremini mushrooms and whole farro, into the slow cooker. Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours until the farro is tender.
  3. Finish the Dish: Microwave the remaining ½ cup vegetable broth in a bowl until steaming, about 2 minutes. Stir this broth and the grated Parmesan cheese into the cooked farro mixture until creamy. Adjust the consistency by adding extra hot broth if needed. Finally, stir in the chopped fresh parsley and the remaining tablespoon of olive oil. Taste and season with additional salt and pepper as desired.

Notes

  • Use vegetable oil spray for an easier cleanup and to avoid sticking inside the slow cooker.
  • Whole farro may take longer to cook compared to pearled farro; cooking times may vary slightly depending on the slow cooker.
  • If dry sherry is unavailable, substitute with a dry white wine or additional vegetable broth.
  • For a vegan version, substitute Parmesan cheese with a plant-based alternative or nutritional yeast.
  • The dish can be served as a main course or as a hearty side to roasted meats or steamed vegetables.
  • Keep extra vegetable broth handy to adjust the creaminess of the final dish to your preference.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/slow-cooker-mushroom-farro-recipe/