Slow Cooker Mushroom Farro

square crop of a brown bowl filled with cooked farro and mushrooms, a spoon to the left with a small bowl of grated Parmesan cheese.

5 from 14 votes

Slow Cooker Mushroom Farro

Slow Cooker Mushroom Farro is hearty and simply bursting with mushroom flavor. It’s an easy to make and delicious side dish or vegetarian main dish that’s made right in your crock pot.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword crock pot, farro, mushroom, mushrooms, slow cooker

Prep Time 20

Cook Time 3 10

Total Time 3 30

Servings servings

Calories 215kcal

Author Debi

Equipment

4-to-6-quart slow cooker

Ingredients

2 shallots minced
½ ounce dried porcini mushrooms rinsed and minced
2 tablespoons extra-virgin olive oil
3 garlic cloves minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
½ teaspoon salt
½ teaspoon black pepper
2 ½ cups vegetable broth divided use, plus extra as needed
¼ cup dry sherry
8 ounces cremini mushrooms trimmed and sliced thin
1 cup whole farro
1 ounce Parmesan cheese grated (½ cup)
2 tablespoons chopped fresh parsley

Instructions

Lightly coat slow cooker with vegetable oil spray. Microwave shallots, porcini mushrooms, 1 tablespoon oil, garlic, thyme, salt, and pepper in bowl, stirring occasionally, until shallots are softened, about 5 minutes; transfer to prepared slow cooker.
2 shallots, ½ ounce dried porcini mushrooms, 2 tablespoons extra-virgin olive oil, 3 garlic cloves, 2 teaspoons minced fresh thyme, ½ teaspoon salt, ½ teaspoon black pepper
Microwave 2 cups broth and sherry in bowl until steaming, about 5 minutes. Stir broth mixture, cremini mushrooms, and farro into slow cooker. Cover and cook until farro is tender, 3 to 4 hours on low or 2 to 3 hours on high.
2 ½ cups vegetable broth, ¼ cup dry sherry, 8 ounces cremini mushrooms, 1 cup whole farro
Microwave remaining ½ cup broth in bowl until steaming, about 2 minutes. Stir broth and Parmesan into farro until mixture is creamy. Adjust consistency with extra hot broth as needed. Stir in parsley and remaining 1 tablespoon oil. Season with salt and pepper to taste.
2 ½ cups vegetable broth, 1 ounce Parmesan cheese, 2 tablespoons chopped fresh parsley, 2 tablespoons extra-virgin olive oil

Notes

Do not use quick-cooking or pre-steamed farro (the ingredient list on the package will specify the type) in this recipe.

Nutrition