The “Black Caviar” Among Grains: Farro (Spelt) with Mushrooms — My Favorite Recipe with a Secret

You know, sometimes the simplest dishes become real discoveries. I was looking for the perfect alternative to the usual buckwheat or rice for a long time until I stumbled upon farro. Or, as it is also called, spelt. This is an incredible grain! In my family, it was dubbed the “black caviar” among grains, because it is not only satisfying and has such a pleasant nutty taste, but is also truly invaluable for its vitamin composition.

This recipe is my personal invention, combining the delicate texture of farro with the rich aroma of mushrooms. I perfected it for years, experimenting with the proportions of broth and spices. The main secret I will share with you is the combination of dried and fresh mushrooms, as well as a small amount of wine, which adds depth of flavor. Try cooking it, and I am convinced that this dish will become the “star” of your family menu!

Ingredients for Two or Three Gourmets

• Farro (spelt): 150 g
• Dried mushrooms: 20 g (I always take porcini, they are the most aromatic)
• Fresh mushrooms: 400 g (champignons, oyster mushrooms, or a mix of wild mushrooms — chop coarsely)
• Broth (chicken or beef): 700 ml
• Boiling water for soaking mushrooms: 300 ml
• Onion: 1 small head (finely chopped)
• Garlic: 2 cloves (crush or pass through a press)
• Wine (Madeira or Muscat): 125 ml
• Rosemary: 1 fresh sprig
• Parmesan cheese (grated): 30 g
• Olive oil: 2 tbsp.
• Butter: 20 g
• Salt: to taste

Step-by-Step Preparation of Farro with Mushrooms

Step 1. Preparing the Grain and Mushrooms for Cooking

I always start with preparation. It takes a little time, but the result is worth it.

Farro: Soak the grains in cold water. I leave them to infuse for at least 8 hours, and preferably overnight. This significantly reduces the cooking time. Then be sure to drain the water.

Dried mushrooms: About an hour before you start cooking, pour boiling water (300 ml) over the dried mushrooms. We must save this water! It is our secret weapon for a rich flavor. When the mushrooms become soft, remove them and chop, and strain the liquid through cheesecloth to get rid of possible sand.

Step 2. Laying the Aromatic Base

In my large skillet with a thick bottom (I like it when nothing burns!) I heat the olive oil. First, I throw in the finely chopped onion and sauté it until soft. When the onion becomes translucent, I add the garlic, chopped dried mushrooms, and a sprig of rosemary. Sauté everything together until the onion is golden and the mushroom aroma fills the entire kitchen. This is the base that will make the dish unforgettable!

Step 3. Frying Fresh Mushrooms and the Secret Ingredient

Now it’s the turn of the fresh, coarsely chopped mushrooms and the drained farro. I fry, stirring constantly, for only one minute. We need the grains to soak up a little oil and mushroom aroma.

And now my favorite moment: I pour in the wine! Let it evaporate completely. The alcohol will be gone, but the incredible, light, sweetish taste will remain and add restaurant sophistication to the dish.

Step 4. Stewing Until Cooked

I pour in the broth and the water from soaking the mushrooms. Bring to a boil and salt immediately. Do not forget that the broth may already be salty, so try it!

As soon as it boils, I reduce the heat to a minimum. This is important! Cook, stirring occasionally, until all the liquid has evaporated and the farro is soft. This will take approximately 30-40 minutes. I always check for readiness — the grain should be soft inside, but still a little “al dente” outside.

Step 5. Final Touches

I remove the skillet from the heat. Now you need to take out the sprig of rosemary (it has already given up its aroma) and add the butter and grated Parmesan. I stir well so that the butter melts and the cheese turns into a delicate sauce that coats every grain of farro.

Serve immediately! I like to garnish with fresh herbs.

Tips and Variations from the Author

1. Grain substitute: If farro is unavailable, you can use pearl barley (but it also needs long soaking) or even couscous (the cooking time will be significantly reduced).
2. Vegetarian option: Feel free to substitute chicken broth with quality vegetable broth. The flavor will remain rich.
3. Cheese: If Parmesan is unavailable, any aged hard cheese, such as Grana Padano or even sharp Ukrainian cheese that melts well, will work.
4. Spices: Instead of rosemary, thyme or a small amount of nutmeg added at the end will be excellent.

I am convinced that this recipe will become a favorite in your family too. It is very easy to adapt for any table — from a casual lunch to a festive dinner. The main thing is to cook with love and take your time! The taste of farro, combined with the forest aroma of mushrooms and a wine note, is a real culinary meditation.

Additional Information

Brief History of the Dish

Farro (spelt) is one of the oldest grains known to mankind for over 10,000 years. It was grown in Mesopotamia, Egypt, and the Roman Empire, where it was the main food of the legionaries. Due to its high content of protein, fiber, and minerals, spelt was considered the “queen of grains,” and in our time, it has been called a “superfood.” Although this grain was undeservedly forgotten for some time, today it is undergoing a renaissance in modern cuisine, especially in Mediterranean cuisine, as a healthy and delicious alternative to rice and pasta.

Preparation Time

• Active time: 30 minutes
• Total time (without soaking): 1 hour (+ time for soaking farro: 8 hours)

Calorie Content (Approximate)

• Calorie content per 100 g of the finished dish: ≈ 150–180 kcal (depends on the fat content of the broth and the amount of cheese)