“According to an old Croatian mushroom hunting tradition, if you ever stumble across a porcini in the forest you must bend down and whisper, “Where is your brother?”, because they always grow in pairs. Scattered throughout the forests in Europe, the porcini is a prized culinary fungi. Often found underneath a walnut tree, this fragrant mushroom hasn’t yet found a home in most American kitchens, but is featured in dishes all over Italy and France. The ancient Roman’s called it the “hog mushroom” and word porcini translates literally to “piglet”. ”
1 1/2 cups farro
5 fresh porcini mushrooms (about 12 ounces)
5 tsp. olive oil
2 1/2 cups vegetable broth
3 tbsp. parsley, minced
2 shallots, minced
1/3 cup white wine
coarse sea salt
cayenne pepper (my addition)
How to Create:
In a mixing bowl, thoroughly rinse and drain farro grains to remove any unwanted debris.
Wash the porcinis.
Split the mushrooms into two different portions. Roughly chop the first portions and gently slice the other.
Heat three tablespoons of olive oil in a large skillet, adding the shallots and parsley. Cook on low for 3-5 minutes.
Next add the roughly chopped porcinis and saute until lightly brown.
Add the farro and stir until it is fully coated with olive oil. Add the stock and white wine, reduce to a simmer, and cover the skillet. Cook for 30 minutes until farro is soft. Add salt and cayenne to taste.
In a small pan, heat 2 tbsp. olive oil on medium/low heat. Add sliced porcinis and sauté for a few minutes.
Transfer the farro into bowls and top with sliced porcini mushrooms.
The Sacred CookBook
For another ancient healing recipe click here.
Reiki Master, Teacher