Creamy Farro With Crispy Mushrooms and Sour Cream Recipe (2024)

The mushrooms did not crisp well the first time I made this, but it was delicious. The next time, I mixed the leeks and mushrooms with oil, seasoned with S&P, spread them out on a single layer in 2 sheet pans and roasted in a 375 oven. They were crisp and done in about the same amount of time as the farro. (Next time I’ll saute some of the leeks in the pan I’ll cook the farro in to season it a bit more).

Ok. Took some reader advice. Roasted 2/3 of evooed leek/mushroom mix in oven at 425 on parchment for 25-30 min thereabouts. Sautéed remaining 1/3 as the Renowned Ms. Roman directed to create the fond and deliciousness for the broth to release in the farro cookage. Added some red pepper flakes. Best of both worlds. Spicy mushroom enhanced broth for the farro to soak up and crispy shrooms and leeks to top it off. Shroomadelic, Baby, yeah!!!!

My family has been making an oat soup since they left the shtetl! Check out this soup, which ii have only eaten in my family and which we sometimes call krupnik and sometimes hubragrits soup : http://alandivack.blogspot.com/2010/01/comfort-food-hubagrits-suppe-in-style.html

Apart from crisping the mushrooms, this recipe is similar to the very delicious 'farro with mushrooms' by Martha Rose Shulman that I've been making for several years. https://cooking.nytimes.com/recipes/1013008-farro-with-mushrooms

I recently made mushroom barley soup, but substituted oat groats for the barley, hoping to try this out so I might make it for a friend who has celiac disease. The oat groats are very, very similar in texture to barley, although I suspect they may be a bit less firm than the farro. Still those who must avoid gluten could try substituting oat groats in this recipe and still enjoy the flavors if not replicate the texture precisely.

Kasha should work well, too, and is also gluten free.

Just made this recipe - while flavors are great - can't say the mushrooms ever got "crispy" - and the cooking time for the farro is way off . . . it took nearly 30 minutes longer than the 20-25 minutes stated in the recipe. Plan accordingly.

This was super delicious and everyone loved it! A few notes: I used 4 cups of stock/water total, 6 would be way too much for the TJ's 10 minute farro that I used. I deglazed with some white wine at the farro step, did the mushrooms and leeks separately so I could salt the mushrooms after I browned then, otherwise followed it to the T. Perfection!

I followed the recipe as written and it was hugely disappointing. The title is called advertising. The mushrooms never reached anything remotely like “crispy “, and the process left charred residue scarring my pot. The mushrooms began to burn after 8 min. The 1st mushroom batch soaked up all the oil, thus requiring another 1/4 c for the 2nd, another 2T for the farro. The flavors worked well together, but a mushroom casserole can be achieved with a lot less mess than following this recipe!!!

This recipe does need The full amount of broth and water. It was a bit disappointing. It might have been better to cool the mushrooms and leeks in a separate pan while the farro was cooking. They were cold and not as crispy by the time the farro was done. I’ve had more flavorful farro dishes.

I found this to be more complicated than advertised. Ended up using more mushrooms than called for (recommend, ended up with the perfect amount) so I had to split out and cook 3x. I also added butter while cooking the mushrooms and leeks because I wasn’t getting the browning I was going for. All in all this ended up taking me over 1.5 hours. End result was good, and loved all the dill, but found it difficult to justify all the effort.

I'd definitely make again. If you are trying to cut fat calories and use less oil then cook the mushrooms/leeks in a separate large cast iron skillet that can handle less oil. Keep the mix warm in a 200F oven. Sub 1 cup mushroom broth & 1T soy sauce into the farro for the desired umami effect. Keep a good risotto heat on the farro; I needed warmer than med low. I used far less dill too. But tasty!

Omg this is delicious! I made it vegan AND extra tasty using TJ’s garlic dip (its similar to a garlic/lemon aioli and is amazing on just about everything) instead of sour cream. Amazing. I’ve made it 4 times already and it Is improved dramatically by roasting mushrooms and leeks ~400 degrees on convection toast setting to get a nice texture on the ‘shrooms. Don’t skimp on the dill! How much to use? Make it looks like a chia pet!

This was very, very good. Formal enough to serve at a dinner party but quick enough to make on a weeknight. Don’t forgo the dill/lemon/sour cream toppings - as with all Alison Roman recipes, every component brings something to the table.

Just cook the farro in a separate pot and save 30 minutes (you could get it on the table in 30). There was nothing left at the bottom of my dutch oven after cooking mushrooms anyway.

If it's an Alison Roman recipe, it's got to have dill! Seriously, dill livens up starch in so many ways. You go girl!

This is excellent. However, certain mushrooms (I’m looking at you, cremini) will simply not crisp under the prescribed conditions. I ended up taking the mushrooms and leeks out of the pot, let the farro do its thing with plenty of fond to spare, and gave the former some extra attention in a large skillet on medium-high heat with more olive oil. I dirtied an extra pan, sure, but I was very pleased with the results. My husband even muttered an expletive after taking his first bite—it’s that good.

These instructions make things too complicated and too time consuming. Make the farro in a pot, while it’s cooking sauté the leeks and mushrooms in a large skillet. They will actually get crisp and you will save 30 minutes of cooking time.

The secret to crisping the mushrooms is not salting them until after they are crisp. Salting will just make it release water. I haven’t tried the baking tip but might give that a go on a hands off kinda day.

Yummy! I love farro and get why recipes for it lean earthy. But anyone have a suggestion for making it pop with jalapeños or anything along those lines?

I made this exactly as written; it was great. I was a bit nervous about cooking the mushrooms and leaks on medium-high heat for 15 minutes, but it worked fine. I used cremini and oyster mushrooms. The former browned; the latter crisped nicely—a good combination. It should be noted that the cooking time depends on the grain you are using. My pearled barley required about half an hour; if you are using unpearled farro or barley it will take quite a bit longer.

I like to cook the mushrooms as directed in the recipe but after they’ve sautéed I spilt the cooked mushrooms in half and allow half to bake and crisp up in the oven and then I add the rest to my farro. I also like to add white wine for some extra flavor and parmigiana

I had my doubts when I couldn’t get my mushrooms crispy but this ended up turning out perfectly delicious. Not sure where I went wrong with the mushrooms but when they didn’t crisp I ended up adding a little cream and making them more a saucy topping to the creamy farro. I’ll keep trying towards the crispy.

Incredible but slightly faulty as written. As other reviews mention, the mushrooms won’t crisp using this method; you’ll have to cook them separately - pan-seared worked for me. I also deglazed the pan with lemon juice before adding the broth, and finished the farro with a bit of butter and white miso. I recommend those tweaks (though the butter was really not “needed” and this is a wonderful vegan option without it, using vegan sour cream ofc.)

Cook leeks first and remove (or else they burn and taint the farro)

ATK taught me that I could microwave oil-saturated mushrooms to crisp them and it worked perfectly here to add extra crisp to the mushrooms and leeks after the fond had formed.

This was delicious but took way longer to cook than the recipes stated. Also my mushrooms browned, but I patiently waited for them to ‘crisp’ and it did not happen. Make when you have lots of time.

I also roasted the mushrooms in the oven to crisp them. And cooked the leaks with the farro. But the most important thing I did was add soaked dried mushrooms about a cup and the liquid. So much more flavor. The farro takes a lot more than 20 mints to cook through!

Another hot tip is that these leftovers make a DELICIOuS omelette.

I’m thankful I followed some of the tips from the notes section which helped make the dish fantastic. I halved the recipe as I was cooking for two. I took the suggestion to roast 2/3 of the mix which worked perfectly! Sautéed the other 1/3 per recipe. I only had access to quick cook farro which ended up being great, although important to keep low flame/a close eye on it throughout the cooking. I used a little less than a cup of farro, 2 cups of vegetable stock and added 1/4 cup water.