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Farro, Caramelized Onion, and Wild Mushroom Stuffing

Photo: Charles Masters
Hands-on time 45 mins
Total time 1 hr, 30 mins
Yield Serves 8 (serving size: about 1/2 cup)

Ingredients

  • 3 cups boiling water
  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 2 tablespoons olive oil, divided
  • 2 1/2 cups finely chopped onion
  • 1 1/2 cups uncooked farro
  • 1 teaspoon kosher salt, divided
  • 6 cups sliced shiitake mushroom caps (about 12 ounces mushrooms)
  • 1 cup finely chopped celery
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • Cooking spray
  • 1/4 cup celery leaves

Nutrition Information

  • calories 228
  • fat 4.7 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 10.1 g
  • carbohydrate 37.6 g
  • fiber 6.8 g
  • cholesterol 0.0 mg
  • iron 4 mg
  • sodium 258 mg
  • calcium 40 mg

How to Make It

  1. Combine 3 cups boiling water and dried porcini mushrooms in a bowl; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving the soaking liquid. Finely chop the mushrooms.

  2. Preheat oven to 350°.

  3. Heat 1 tablespoon oil in a large saucepan over medium-high heat; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook 30 minutes or until onion is tender and lightly browned, stirring occasionally. Add reserved porcini liquid, chopped porcini, farro, and 1/2 teaspoon salt; cover. Bring to a boil; reduce heat, and simmer 30 minutes or until farro is al dente and liquid is reduced to about 1/3 cup. Remove from heat.

  4. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Add shiitake mushrooms, celery, thyme, and sage; sprinkle with remaining 1/2 teaspoon salt and pepper. Sauté 6 minutes or until mushrooms are lightly browned, stirring occasionally. Add wine to skillet; cook 3 minutes or until liquid evaporates. Add shiitake mixture to farro mixture; stir to combine. Spoon stuffing into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; cover dish with foil. Bake at 350° for 30 minutes. Let stand for 5 minutes, and top with celery leaves.