Photo: Charles Masters
Hands-on Time
45 Mins
Total Time
1 Hour 30 Mins
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

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

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

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