Mushroom Farro and Indian Delights

Sunset Over Silverlake

Cross Cultural Dinner

New Year’s Eve Mushroom Farro

Bouche De Noel

For a long time Cathy had kept a recipe from the New York Times called: New Year’s Eve Mushroom Farro. We finally decided to make it. The porcini mushrooms are very fragrant with a hearty earthen flavor. The liquid that they are reconstituted in is added to the faro making the dish even more assertive. The dish is cooked like a risotto with the farro replacing the rice. It is chewier and more nutty. I definitely liked the texture and taste.

Shumon called us and said he would like to join us. He offered to bring Paratha from his favorite Bengali restaurant. He surprised us with fresh Chicken Tikka. It was delicious.

For dessert we had a Bouche de Noel from McCall’s Meat and Fish.

New Year’s Eve Mushroom Farro

New York Times

4 cups chicken stock

1 ounce dried porcini mushrooms

10 ounces pancetta, diced

2 tablespoons extra-virgin olive oil

2 large shallots, minced

1 pound faro

Salt and freshly ground black pepper

1 1/2 cups white wine

2 tablespoons butter

8 ounces button mushrooms, quartered

1 1/2 to 2 cups grated Parmesan.

1. In a medium pot, heat the chicken stock and keep warm. Place the dried mushrooms in a small bowl. Bring about 2 cups of water to a boil and pour just enough over the mushrooms to cover. Let sit for 15 minutes. Drain the mushrooms, reserving the liquid, and roughly chop.

2. In a large, heavy pot, cook the pancetta in 1 tablespoon olive oil over medium-high heat until lightly browned. Reduce the heat to medium, add the shallots and cook until soft. Add the farro and cook for a few minutes to coat. Season with salt and pepper. Increase the heat to medium-high and add the wine, stirring until the liquid evaporates.

3. Meanwhile, in a medium pan, heat the butter and remaining tablespoon oil. Add the button mushrooms and sauté until soft. Toss in the porcini mushrooms and season to taste with salt and pepper.

4. Add the mushroom liquid to the farro, stirring until the liquid evaporates. Stir in the mushrooms. Add the stock, 1 cup at a time, stirring until the farro is al dente, 25 to 30 minutes. Do not overcook; the farro will continue to soften. Stir in the Parmesan, season as needed and serve immediately. Serves 4 to 6.

Adapted from Osteria del Matto in Spoleto, Italy.