Name: Vegan Mushroom and Farro Stew
Total time: 1 h
Ingredients: 3½ cups vegetable broth; 1½ cups farro; Salt and pepper; 1 pound portobello mushroom caps , halved and sliced ½ inch wide; 18 ounces assorted mushrooms , trimmed and halved if small or quartered if large; 2 tablespoons extra-virgin olive oil; 1 onion , chopped fine; ½ ounce dried porcini mushrooms , rinsed and minced; 3 garlic cloves , minced; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; ¼ cup dry Madeira; 1 (14.5-ounce) can diced tomatoes , drained and chopped; 2 tablespoons minced fresh parsley

Why This Recipe Works

Meaty, substantial portobellos plus a mix of assorted mushrooms gave this dish balanced mushroom flavor. A small amount of dried porcini added even more complexity. To make our ragout hearty enough to be dinner, we wanted to include a grain in addition to the meaty mushrooms. Delicate quinoa disappeared next to the big bites of mushrooms, and wheat berries took too long to cook, but farro was a hit: Its nutty flavor and chewy texture complemented the mushrooms nicely. Tomatoes and a splash of dry Madeira wine cut through the richness.

Before You Begin

For the best flavor, we prefer to use a combination of white, shiitake, and oyster mushrooms; however, you can choose just one or two varieties if you like. The woody stems of shiitakes are unpleasant to eat, so be sure to remove them. Drizzle individual portions with good balsamic vinegar before serving, if desired. We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base.

Instructions

Bring broth and farro to simmer in large saucepan and cook until farro is tender and creamy, 20 to 25 minutes. Season with salt and pepper to taste; cover and keep warm.

Meanwhile, combine portobellos and assorted mushrooms in covered bowl and microwave until tender, 6 to 8 minutes. Drain, reserving mushroom juices.

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and dried porcini mushrooms and cook until softened and lightly browned, 5 to 7 minutes. Stir in drained mushrooms and cook, stirring often, until mushrooms are lightly browned, about 5 minutes.

Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in Madeira and reserved mushroom juices, scraping up any browned bits. Stir in tomatoes and simmer gently until sauce is thickened slightly, about 8 minutes.

Off heat, stir in parsley and season with salt and pepper to taste. Serve, topping individual bowls of farro with mushroom mixture.