Photo: Charles Masters
Hands-on Time:
45 Mins
Total Time:
1 Hour 30 Mins
Yield:
Serves 8 (serving size: about 1/2 cup)

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

MaggieC123's Review

Rosebud4189
November 28, 2011
Made this for Thanksgiving and it was a huge hit!!! There is already talk of repeating it at Christmas dinner. It offered an excellent vegetarian option, and the mushrooms make it more substantial than just a simple side dish. I would however say that calling it 'stuffing' is a misnomer. This is a superb dish, but if you are looking for a true stuffing this dish will fall short

Robinfish's Review

MaggieC123
November 26, 2011
Served this instead of traditional bread stuffing for Thanksgiving. It was great, very earthy and nice to have a vegetarian option. Subbed wheat berries for the farro (couldn't find it at a reasonable price), they were nice and chewy.

Rosebud4189's Review

Robinfish
November 25, 2011
We had this at Thanksgiving and it was delicious and good enough to stand on its own as a vegetarian main dish. The mushroom gave the dish a meaty quality and the farro was chewy....nice combo