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Farro with basil and spinach pesto, roast garlic mushrooms and pangrattato

Farro with Basil and Spinach Pesto, Roast Garlic Mushrooms and Pangrattato

Brought to you by: OcadoLife
    4 serving
3.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Woody thyme, nutty farro and salty cheese are kindred spirits with earthy mushrooms.
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  • 600g portabellini mushrooms
  • 70g butter
  • 3 cloves garlic, finely grated
  • 3 sprigs thyme, leaves picked
  • 80g breadcrumbs, for the pangrattato
  • 1 tbsp olive oil
  • 10g fresh horseradish, finely grated, for the pangrattato
  • 1 handful parsley, or basil leaves or both


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.

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