Farro with mushrooms

Farro with Mushrooms & Parmesan

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 as a side 1x


This farro with mushrooms recipe takes the chewy whole grain to new heights! It’s sauteed with garlic, fresh herbs and Parmesan cheese.



  • 1 1/2 cups dry pearled farro or about 4 cups cooked
  • 1 yellow onion
  • 2 garlic cloves
  • 8 ounces mixed mushrooms (such as baby portabella, shiitake, and oyster)
  • 1/4 cup finely chopped fresh thyme and oregano, loosely packed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Parmesan or Pecorino Romano cheese
  • Kosher salt and fresh ground pepper


  1. Make the farro: If you have a pressure cooker, use our Instant Pot Farro method. Otherwise, place the farro in a saucepan with 4 1/2 cups water. Season with 1/2 teaspoon kosher salt and bring to a low boil. Cook until tender, 15 to 20 minutes (or about 30 minutes if using semi-pearled farro).
  2. Meanwhile, prep the vegetables: Mince the onion. Mince the garlic. Clean and slice the mushrooms. Chop the thyme and oregano.
  3. In a saute pan or skillet, heat the olive oil to medium heat. Add the onion and saute 5 minutes. Add the mushrooms and saute for 2 minutes. Add the garlic, herbs, and 1/4 teaspoon kosher salt and saute for 2 minutes. Stir in the cooked farro and lemon juice. Cook for about 2 minutes until heated through.
  4. Stir in the Parmesan or Pecorino cheese and fresh ground pepper. Taste and adjust flavors as needed. Serve immediately. (Leftovers store refrigerated for up to 4 days.)


Note: Farro is made of wheat, so it is not gluten-free. If you have sensitivity to gluten but want to make this recipe, it would work well with brown rice or millet.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: Farro with Mushrooms