I really wish the picture looked AND smelled as good as this concoction turned out.
A delicious meal made up to use ingredients I had on hand. One thing I am sure that really helped this recipe is the fact that I had a cup of leftover mushroom broth (from some previous adventure that seemed too good to waste) floating around in the freezer waiting for the perfect moment. I am sure it would still be wonderful with vegetable broth if you didn’t randomly store some leftover mushroom broth in your freezer 10 weeks ago.
I am still dreaming about the creamy, mushroom-y goodness. I was so happy with how this turned out. It was amazing!
Mushroom Goat Cheese Farroto with Kale and Sweet Potato
2 tbs. butter
1 tbs. olive oil
1.5 cups farro (not semi pearled)
2 large portobello caps, diced
2 shallots, diced
4 cloves garlic, finely diced
1/2 cup sherry
1 cup mushroom broth
3-4 cups vegetable broth
1/4 tsp white pepper
1/2 tsp marjoram
1/2 tsp savory
1 small bunch kale, destemmed and cut into strips
~2 cups roasted sweet potato cubes
4 oz. goat cheese
4 tbs toasted walnuts
Melt 1 Tbs of butter in a large sauce or saute pan over medium-high heat and add mushrooms. Cook 4-5 minutes until mushrooms begin to brown and have released water. Remove mushrooms to a small bowl and reserve for later.
Melt remaining butter and oil in a pan over medium heat. Saute shallots 2-3 minutes until tranlucent. Add garlic and cook 1 minute more. Add dry farro to pan, stirring to coat grains with oil. Toast 2-3 minutes.
Deglaze pan with 1/2 cup of sherry scraping up bits from the bottom of the pan. Cook, stirring occasionally until most of the liquid has evaporated. Add broth in 1 cup increments cooking and stirring (semi-frequently) until most of the liquid has evaporated before adding the next cup.
When farro is still mostly tender, but not quite done (al dente), stir in kale, cooked mushrooms with any liquid, and cubed sweet potato. You may need more broth/water at this point if your pan is dry. Cook together about 5 minutes stirring frequently.
When all water is absorbed and the farro is cooked, but still looks a touch ‘saucy’, remove from heat and stir in goat cheese.
Top with fresh parsley, toasted walnuts and a squeeze of lemon.