Farro with Basil and Spinach Pesto, Roast Garlic Mushrooms and Pangrattato
By OcadoLife
Published on 02 December 2021
Woody thyme, nutty farro and salty cheese are kindred spirits with earthy mushrooms.Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 3 cloves of garlic, finely grated
- 3 sprigs of thyme, leaves picked
- 80 g of breadcrumbs, for the pangrattato
- 10 g of fresh horseradish, finely grated, for the pangrattato
- 1 handful of parsley, or basil leaves or both
- 600 g of portabellini mushrooms
- 70 g of butter
- 1 tbsp of olive oil
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6 and line a big roasting tin with baking paper.Step 2
Place the mushrooms in the roasting tin, top down, stalk up. Melt the butter in a small saucepan with the garlic, thyme and some seasoning. Spoon a little over the mushrooms and then roast in the oven for 15-20 mins, until they are golden and softened.Step 3
While the mushrooms roast, heat the olive oil and butter for the farro in a large saucepan and sweat the onion for 5-6 mins until just softened. Add the farro and stir.Step 4
Add the vegetable stock, bring to the boil and then simmer for 15 mins. You may need to add a splash of water to stop it sticking towards the end, but you want the farro to absorb all the stock.Step 5
Place all the ingredients for the pesto into a food processor and blitz until you have a slightly chunky paste. Season to taste.Step 6
When the farro is al dente, and the stock absorbed, stir in 2 heaped tbsp of pesto and mix well. Keep warm on a low heat.Step 7
For the pangrattato, put the breadcrumbs, olive oil and horseradish into a frying pan and gently fry over a medium heat until the breadcrumbs are a rich, golden brown.Step 8
Divide the farro between your serving dishes, add another spoon of pesto to each, top with some of the garlic mushrooms and a good sprinkle of the pangrattato. A few fresh herb leaves finish it all off nicely.