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5.0 from 3 votes

Mushroom Ragout with Farro

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 294 kcal
Course: Soup
Cuisine: American

Ingredients

For the farro:
  • 1 ½ cups of whole farro*
  • 3 ½ cups vegetable broth
  • salt and pepper
For the Mushroom Ragout:
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 3 cloves of garlic peeled and minced
  • 1 teaspoon fresh thyme minced
  • 1 pound portobello mushrooms halved and sliced
  • 18 ounces of assorted mushrooms trimmed and halved (I used a combination of oyster and shiitake)
  • ¼ cup dry Madeira
  • 1 (14.5 ounce) can diced tomatoes
  • 2 tablespoons fresh parsley minced
  • 2 tablespoons balsamic vinegar

Instructions

    Cup of Yum
  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.

Notes

  • If you can’t get your hands on whole farro, you can use pearled farro as well. However, the texture and time of cooking might be different. Simply follow the instructions on the packaging for the best results.
  • If you can’t get your hands on whole farro, you can use pearled farro as well. However, the texture and time of cooking might be different. Simply follow the instructions on the packaging for the best results.
  • To make ahead: Cook mushroom ragout and farro separately. Store them in airtight containers separately in the fridge. When ready to serve, warm them up in the microwave or in a skillet (separately) and serve as directed in the recipe instructions.
  • A quick note about the change I made to the original recipe: In the original recipe, they precooked the mushrooms in the microwave for 5 minutes (covered with plastic wrap) before mixing them with onions, thyme and garlic. Since we do not own a microwave I wasn't able to do so. However, you can shorten the process by precooking the mushrooms in the microwave.

Nutrition Information

Serving 1g Calories 294kcal (15%) Carbohydrates 53g (18%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 665mg (28%) Potassium 868mg (25%) Fiber 11g (44%) Sugar 8g (16%) Vitamin A 511IU (10%) Vitamin C 12mg (13%) Calcium 49mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 294

% Daily Value*

Serving 1g
Calories 294kcal 15%
Carbohydrates 53g 18%
Protein 10g 20%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 665mg 28%
Potassium 868mg 18%
Fiber 11g 44%
Sugar 8g 16%
Vitamin A 511IU 10%
Vitamin C 12mg 13%
Calcium 49mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.