Mushroom and Farro Stew (Recipe #139)

I am working on the last of the recipes from the Vegan for Everybody cookbook! Last night for dinner, I quickly whipped up the mushroom and farro stew. This was a good recipe, but not one that I would keep making. I am glad I tried it and the recipe had a lot of flavor, but I was not satisfied overall.

Basically, I sauteed a variety of mushrooms together and placed them on top of farro that was cooked in vegetable broth. The mushroom part had onion, garlic, and thyme in it. I also used Madeira wine in it and diced tomatoes. I finished off the plate with some parsley and salt and pepper to taste. I loved how quick this dish was to bring together, but I did not love how it was solely focused on mushrooms. I do love mushrooms, but not when that is the only thing that I feel like I am eating. I think this would have been more palatable with another vegetable in it (maybe like zucchini?).

I would like to note here that it is a great idea to cook your grains in vegetable broth! I love cooking quinoa, farro, and other grains in vegetable broth because it gives the grains an additional hint of flavor. I really love how it helps to bring a dish together.

Taste: 8/10
Level of difficulty: 1/5

Notes for next time: I liked this, but I don’t think I would make it again. It was one of those recipes where I was glad I tried it.