About This Recipe:
If you are looking for a vegan dish that is stick to your ribs good and really filling, you have to try this mushroom farro stew. Even though it is vegan, this stew is super rich, creamy, and hearty. The mushrooms and red wine give the stew a deep savory flavor, and just a few tablespoons of flour make it nice and creamy.
This recipe is also great because it does not require a long simmer period. Once the farro is done, the dish is ready to serve so it is not a time intensive stew. I came up with this recipe because I love farro, but had only used it for grain bowls in the past even though it is so much more versatile than that. If you are okay with making this dish vegetarian instead of vegan, a splash of heavy cream at the end or a sprinkling of parmesan cheese on top would make it even better! And of course- a big loaf of bread is a must!
Ingredients (6 servings)
-2 large portobello mushrooms, chopped
-8 oz crimini mushrooms, sliced
-1 large onion, chopped
-1 cup celery, very finely chopped
-4 garlic cloves, minced
-3 tbls flour
-1/2 cup red wine
-4 cups vegetable stock
-1 cup water
-1.5 cups farro
-1/4 cup parsley, chopped
-Salt and pepper
Instructions (45 minutes)
1. In a large dutch oven pot over medium high heat, pour in 1-2 tbls of olive oil and sauté the sliced mushrooms for 5 minutes. Season with salt and pepper. Once they are golden, transfer them to a bowl and set aside.
2. Add the onions and celery to the pot and cook for about 7 minutes until they are super tender. Then add in the garlic and cook for another minute.
3. Whisk in the flour and brown for a few minutes. Then pour in the wine and whisk until the flour is fully incorporated and the wine slightly reduces.
4. Pour in the vegetable stock and water, and bring the mixture to a boil.
5. Add in the farro and cook on low heat for 10 minutes. Season with salt and pepper.
6. Once the farro is cooked, add the mushrooms back into the pot, stir in the parsley, and serve.