This Slow Cooker Creamy Mushroom Farro recipe is one of our new favorites! A make ahead holiday side dish that goes with turkey, beef or ham!
Scale
Ingredients
- 1/2 ounce dried porcini mushrooms
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 tablespoon chopped garlic
- 2 teaspoons fresh thyme, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sherry
- 2 1/2 cups chicken (or vegetable) broth, divided
- 8 ounces mushrooms, sliced thin
- 1 cup whole farro
- 2 tablespoons grated parmesan cheese
- 2 tablespoons fresh chopped parsley
- Splash of heavy cream, optional
Instructions
- Spray the insert of a 4-6 quart slow cooker with non-stick cooking spray.
- add porcini mushrooms to a small bowl along with 1 tablespoon of the oil, shallot, garlic, thyme, salt, pepper and sherry. Microwave for 3 minutes and then add to the slow cooker.
- Microwave 2 cups of the broth for 5 minutes and then pour into the slow cooker. Add the mushrooms and farro and stir.
- Cover and cook on high heat for 2 hours or on low heat for 4 hours.
- Warm the remaining 1/2 cup of broth in the microwave and add it to the crock pot along with the parmesan cheese and stir. Add about 1/4 cup of heavy cream, if using. Taste for seasonings and adjust with more salt and pepper if needed.
- Garnish with chopped parsley and serve.
Recipe Notes
This recipe serves about 6 but can easily be double for a holiday meal!
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
