Creamy Mushroom Farrotto

🥘 Ingredients

• butter (divided)
  4 tbsp
• button mushrooms (sliced)
  1 lb
• cheese roux concentrate
  2 oz
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• farro
  1.5 c
• garlic (minced)
  2 clove
• mushroom stock concentrate
  4 unit
• olive oil
  1 tsp
• panko breadcrumbs
  ½ cup
• parmesan cheese (divided)
  6 tbsp
• pepper
• sage
  ½ oz
• salt
• sour cream
  3 tbsp
• water
  3½ cup, ½ cup
• yellow onion (chopped)
  2 unit

🍳 Cookware

• medium pot
• large pan
• large pan

1. 

   1

   In a medium pot (large pot for 4 servings), combine farro , water , and a big pinch of salt . Bring to a boil and cook, uncovered, until farro is tender, ⏱️ 25 minutes to ⏱️ 30 minutes . TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

   farro: 1.5 c, water: 3½ cup, salt
2. 

   2

   Wash and dry produce. Trim and thinly slice button mushrooms . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper . Cook, stirring occasionally, until browned and tender, ⏱️ 5 minutes to ⏱️ 7 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   button mushrooms: 1 lb (sliced), cooking oil: 1 tsp, pepper
3. 

   3

   Meanwhile, halve, peel, and finely chop yellow onion . Mince or grate garlic . Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half. Melt butter in a second large pan over medium-high heat. Add panko breadcrumbs and season with salt and pepper. Cook, stirring, until golden brown and toasted, ⏱️ 3 minutes to ⏱️ 4 minutes . Transfer to a plate.

   yellow onion: 2 unit (chopped), garlic: 2 clove (minced), sage: ½ oz, butter: 4 tbsp (divided), panko breadcrumbs: ½ cup
4. 

   4

   Heat a drizzle of olive oil in pan used for mushrooms over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, ⏱️ 3 minutes to ⏱️ 5 minutes (reduce heat to medium low if onion begins to brown). Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, ⏱️ 1 minutes to ⏱️ 2 minutes .

   olive oil: 1 tsp
5. 

   5

   Once farro is done cooking, stir cooked farro and half the mushrooms into pan with onion. Increase heat under pan to medium high. Stir in mushroom stock concentrate , cheese roux concentrate , and water . Cook, stirring, until thickened, ⏱️ 1 minutes to ⏱️ 2 minutes . Remove from heat. Stir in cream cheese , sour cream , half the parmesan cheese , and 1 TBSP butter. (Add a splash of water if farrotto seems too thick.) Season with salt and pepper.

   mushroom stock concentrate: 4 unit, cheese roux concentrate: 2 oz, water: ½ cup, cream cheese: 4 tbsp, sour cream: 3 tbsp, parmesan cheese: 6 tbsp (divided)
6. 

   6

   Divide farrotto between bowls. Top with remaining mushrooms and remaining Parmesan. Sprinkle with toasted panko and as much sliced sage as you like. Serve.