I've never heard of farro until this morning, when my wife came home from the grocery store with a bag of pearled farro. She bought it on a whim, said she never heard of farro. I did a quick internet search for info then came to you for a recipe which I was so happy to find since I'm crazy about mushrooms 😍 I'll report my findings after I give this a go. Chef John, you are the best!
This maybe one of the best and most simple recipes I have ever tried from this channel. The flavor is really good. I used the stock from the dried mushrooms and added it first. Then I used two cups of chicken stock. It makes a lot of difference using the mushroom stock.
Omg! "Wet, dry, wet" with mushrooms. That makes so much sense now. I've been watching my dad make mushroom and garlic sauce for years now, but I never understood. Thank you deeply.
This is a wonderful wonderful recipe. I have made this for years with one change. I stir in butter not creme fresh. Just finish with butter and shaved parm with a sprinkle of parsley. It's my favorite side dish in the world, so much so I make it as my main dish. Please try this people, it's is sooooooooooooo joyous. Chef J wouldn't steer you wrong!!!!!!!
Thank you so much for this video. My doctor suggested that I incorporate whole grains into my diet. I bought faro today as well as organic toasted buckwheat groats. On to browsing recipes!!!!
Most likely, so long as you removed the mushrooms first from the water, you could pour that liquid through a coffee filter into a measuring cup. You don't want any soil or sediment from the dried mushrooms going in the pan. Same idea as how you soak greens in cold water to rinse them but lift them off the top of the water to use. There is much that settles to the bottom 9f the soaking vessel you wouldn't appreciate biting down on.
Might look at farro when I go grab some chia seeds tomorrow. Seems like a fairly good option for those of us looking for new healthy side dishes. Thanks for uploading, Chef! This channel has definitely given me reason to explore new foods- or at least heavily modify what I already have in an effort to simulate your recipes :)
Autistic Crybaby No love for the neckbeard? You realize that means you can never be a true hipster, or ogle girls at anime conventions, or properly spend hours on an online game. Just look at all you are missing out on.
I doubled the porcini, didnt use the pearl farro, and added chicken (pan fried it, chopped it up, deglazed with the mushrooms, added back in with the farro), and used sour cream instead of creme fraiche. Still turned out awesome!
Chef, would you be able to use the mushroom juice from the exotic mushrooms you used? I noticed after you took them out of the water that water looked really good, like a mushroom broth! :D
I bet this would be even better the next day, I love farro in chilled salads, it seems to really bring out its nutty flavor. if you have a favorite chilled pasta salad recipe try using it instead of pasta. its kind of amazing.
There's a great soup from Mark Bittman's "How to Cook Everything Vegetarian" that I usually use my farro in, but I've also made risotto and this looks like a delightful (less stir-heavy) version of that. Now I just need more farro! I agree, the toothsome texture of the grain makes it really great to eat.
chef john can you make more recipes that are vegan and gluten free !!! also low fat and low sodium !!! basically just put a pile of grass on a plate and don't season it or anything !!! i could do it myself i just wanna see your technique of putting grass on a plate !!!! also could you please serve it from a bird feeder !!!!
i am confused... i didn't even notice it was a vegan recipe. there was chicken stock. if you want it with meat i am quite sure bacon or prosciutto would be divine in this. if this was a joke/sarcasm it was a poor one. it read more like a slam. i have two vegetarians in my house and i love dishes that i can fix for all of us or that just need a little doctoring up for us meat eaters.
Came here to find this question. What can you use the mushroom water for? I think it needs to be strained in case there's any sand in it, but what can you do with it?
Thank you! When I make mushroom risotto, I heat up my stock by adding dried mushrooms to the stock and make a mushroom-chicken stock. I can't imagine why all that flavor should go to waste.
Chef John, have u ever considered doing a video about the kitchen utensils you use? I'd love to see what brands or styles u recommend. I keep buying knives and pots and pans but they never seem to work well or last. I really want to know what you think. Thanks
Also, duuuuuuuuude. Porcini mushrooms have such a unique flavor. (Granted, I'm a frozen pizza kinda guy) I first tasted them with your roast recipe a while back. My friends all have it rave reviews, thanks so much chef. Love yah m8
I'm going to try this veganized with veggie broth and vegan sour cream. I love mushrooms and trying a variety of grains so this sounds like a great main dish for me and a side dish for my omnivore husband.
Chef John, I can't believe you used Chicken Stock instead of the Porcini Water! :( I'm your biggest fan, but I'm the biggest fan of Porcinis too. I've been drying my own Porcinis for a while now and trying to max out their flavor. And trust me, that mushroom stock you discarded would certainly have elevated your dish to a whole new level, specially with that Creme Fraiche.
Hey Chef John. Great video as always. I got a question. Can you use the water used for soaking the mushrooms to substitude parts of the chickenbroth? Or isn't that flavorfull enough? Tank you. :)
In my experience you can use it but it imparts a strong mushroom flavor, so I would avoid it for this particular recipe since it already adds additional fresh mushrooms.
Chef John...love your videos...since porcinis are expensive and have great flavor, could one use the soaking water dromnthe procinis in addition to the broth? Just seems sad not to be able to use it....Celeste in Kansas
Depends where you go. Some places only buy mushrooms from stores. But in a few towns in North Carolina and the Virginians, still the majority of people dont have the time to pick mushroooms
Chef John, not sure if you're aware of this but there is a youtuber by the name of Steven Nena whose channel I came across today. He has lifted a few of your videos somehow and he is passing them off as his own.
So what was the point of having two different types of mushrooms? Is just for the different tastes? If so, is it safe to assume that it's okay to just use that one cheaper mushroom?
Chef john, why not using the liquid you used to rehydrate the mushrooms ? It has lots of flavour and you could have used along with the chicken stock for even more mushroom flavour.
*Note: You can strain and use the soaking liquid in the dish, but after only 20 minutes it’s fairly weak, and I wanted the extra flavor of chicken broth, so I didn’t use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.
*Note: You can strain and use the soaking liquid in the dish, but after only 20 minutes it’s fairly weak, and I wanted the extra flavor of chicken broth, so I didn’t use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.
I know a lot of chefs do not approve of specialty tools like a garlic press, but I am deeply disappointed that you didn't rinse your grains under a ... farro faucet
IVE GOT SOME FARRO AND DRIED MORELS IN MY PANTRY....BEEN KIND OF DRAGGING MY FEET WAITING FOR AN IDEA...THEN YOU COME ALONG WITH THIS! GREAT! THANKS!
I've never heard of farro until this morning, when my wife came home from the grocery store with a bag of pearled farro. She bought it on a whim, said she never heard of farro. I did a quick internet search for info then came to you for a recipe which I was so happy to find since I'm crazy about mushrooms 😍 I'll report my findings after I give this a go. Chef John, you are the best!
Well?…
This maybe one of the best and most simple recipes I have ever tried from this channel. The flavor is really good. I used the stock from the dried mushrooms and added it first. Then I used two cups of chicken stock. It makes a lot of difference using the mushroom stock.
Omg! "Wet, dry, wet" with mushrooms. That makes so much sense now. I've been watching my dad make mushroom and garlic sauce for years now, but I never understood. Thank you deeply.
This is a wonderful wonderful recipe. I have made this for years with one change. I stir in butter not creme fresh. Just finish with butter and shaved parm with a sprinkle of parsley. It's my favorite side dish in the world, so much so I make it as my main dish. Please try this people, it's is sooooooooooooo joyous. Chef J wouldn't steer you wrong!!!!!!!
Awww man! Shoulda said "you are the Pharaoh of your farro!" :)
But in all seriousness, I hope to make this some day. Thanks for introducing this grain to us!
I gotta say - I just love Food Wishes. So entertaining and informative.
Thank you so much for this video. My doctor suggested that I incorporate whole grains into my diet. I bought faro today as well as organic toasted buckwheat groats. On to browsing recipes!!!!
Why not use the soak-water from the dried mushrooms?
I agree, seems like a waste to throw that away.
Most likely, so long as you removed the mushrooms first from the water, you could pour that liquid through a coffee filter into a measuring cup. You don't want any soil or sediment from the dried mushrooms going in the pan.
Same idea as how you soak greens in cold water to rinse them but lift them off the top of the water to use. There is much that settles to the bottom 9f the soaking vessel you wouldn't appreciate biting down on.
I've never had Farro before. I'll have to give it a try...looks good!
Might look at farro when I go grab some chia seeds tomorrow. Seems like a fairly good option for those of us looking for new healthy side dishes.
Thanks for uploading, Chef! This channel has definitely given me reason to explore new foods- or at least heavily modify what I already have in an effort to simulate your recipes :)
no hatred or anything bruh, but please consider shaving
Autistic Crybaby the fuck is wrong with you? it is none of your damn business what other people look like. your life must be your own living hell.
Autistic Crybaby No love for the neckbeard? You realize that means you can never be a true hipster, or ogle girls at anime conventions, or properly spend hours on an online game. Just look at all you are missing out on.
SolSmoke What else did you expect but offensive comments from someone with an offensive username?
This is one of my favorite dishes I've been making for every restaurant I have worked at
I love Farro, it tastes so nutty and rich, plus it's actually good for you. thanks so much for posting this
i just subbed because i liked his clear and concise voice and how he throws in his own thing here and there lol..
I made this last night, excellent, thank you Chef John.
I doubled the porcini, didnt use the pearl farro, and added chicken (pan fried it, chopped it up, deglazed with the mushrooms, added back in with the farro), and used sour cream instead of creme fraiche. Still turned out awesome!
A Chef John recipe without...cayenne pepper! Hard to believe, but brother does that look great!
😁
i love farro, thank you for this easy recipe i'm definitely going to try it!
Chef John, i want to thank you for making amazing food recipes everyday + with a fantastic commentary! #thankacreator
Awesome! I've learned so much from your videos!!!
Congratulation for the 1 million subscribers!! I'm happy for you :D you're such an amazing chef
Looks delicious! I can't wait to make it.
Very easy to make, but took a bit longer than I thought. First time cooking it. Very delicious and quite filling.
Chef, would you be able to use the mushroom juice from the exotic mushrooms you used? I noticed after you took them out of the water that water looked really good, like a mushroom broth! :D
definitely do that
You can, but have to filter or strain through a fine sieve because wild mushrooms often contain little stones or sand.
Oh yum Just love a great recipe with mushrooms!
Whoa I had never heard about Farro. Awesome! Thanks Chef :D
I bet this would be even better the next day, I love farro in chilled salads, it seems to really bring out its nutty flavor. if you have a favorite chilled pasta salad recipe try using it instead of pasta. its kind of amazing.
There's a great soup from Mark Bittman's "How to Cook Everything Vegetarian" that I usually use my farro in, but I've also made risotto and this looks like a delightful (less stir-heavy) version of that. Now I just need more farro! I agree, the toothsome texture of the grain makes it really great to eat.
I just cooked this for me and my girlfriend and it was delicious!!! Thanks for the recipe
As always enjoyable to watch! Love the humor! thanks for the upload! :)
chef john can you make more recipes that are vegan and gluten free !!! also low fat and low sodium !!! basically just put a pile of grass on a plate and don't season it or anything !!! i could do it myself i just wanna see your technique of putting grass on a plate !!!! also could you please serve it from a bird feeder !!!!
OMG that is such a good idea
uh, no, please don't. We wanna enjoy cooking, not restricting and substituting. Go to other channels, don't ruin the fun for us.
Sonali Manka Singh TH-cam is a serious place for serious people.
people don't realize that this person is being sarcastic lol
i am confused... i didn't even notice it was a vegan recipe. there was chicken stock. if you want it with meat i am quite sure bacon or prosciutto would be divine in this. if this was a joke/sarcasm it was a poor one. it read more like a slam. i have two vegetarians in my house and i love dishes that i can fix for all of us or that just need a little doctoring up for us meat eaters.
What a great how to video! This looks delicious!
Chef John! Why didn't you use the water you soaked the mushrooms in at the chicken broth stage!? X
Came here to find this question. What can you use the mushroom water for? I think it needs to be strained in case there's any sand in it, but what can you do with it?
JW Fuentes LOL sounds great, I gotta try this!
Rose Noire Exactly! It'll make it more mushroomy :)
You are 100% correct. NEVER waste mushroom broth!! It should be a felony to throw it away.
Thank you! When I make mushroom risotto, I heat up my stock by adding dried mushrooms to the stock and make a mushroom-chicken stock. I can't imagine why all that flavor should go to waste.
Chef John, have u ever considered doing a video about the kitchen utensils you use? I'd love to see what brands or styles u recommend. I keep buying knives and pots and pans but they never seem to work well or last. I really want to know what you think. Thanks
Looks great! Will file this one away for use later.
I love this grain .. very yummy recipe
Also, duuuuuuuuude. Porcini mushrooms have such a unique flavor. (Granted, I'm a frozen pizza kinda guy) I first tasted them with your roast recipe a while back. My friends all have it rave reviews, thanks so much chef. Love yah m8
I'm going to try this veganized with veggie broth and vegan sour cream. I love mushrooms and trying a variety of grains so this sounds like a great main dish for me and a side dish for my omnivore husband.
U are my all time favorite very best chef!
I love farro - this looks awesome!
Love the chewiness 🎉🎉🎉🎉. This is my Main dish, not side dish! 😂🎉🎉🎉❤
Chef John, I can't believe you used Chicken Stock instead of the Porcini Water! :( I'm your biggest fan, but I'm the biggest fan of Porcinis too. I've been drying my own Porcinis for a while now and trying to max out their flavor. And trust me, that mushroom stock you discarded would certainly have elevated your dish to a whole new level, specially with that Creme Fraiche.
Farro is so delicious! We also use it to stuff chicken
I was hoping for a "You can make your farro to your taste, this is how I like mia farro."
Another winner!
your voice is so relaxing that i feel like im listening to a bed time story
Oh and by the way, you did a great job!
mm that looks gorgeous! can i use shiitake mushrooms instead of porcini?
Hey Chef John. Great video as always. I got a question. Can you use the water used for soaking the mushrooms to substitude parts of the chickenbroth? Or isn't that flavorfull enough? Tank you. :)
In my experience you can use it but it imparts a strong mushroom flavor, so I would avoid it for this particular recipe since it already adds additional fresh mushrooms.
The Nero of your farro... I'm proud of the fact that I wasn't done thinking "that doesn't rhyme" before I got it. :P
Love your voice! Trying this recipes now. :)
Yummmm love mushrooms!
Hello chef . Thanks 👍. So, 1 cup dry farro will feed how many people? 🤔
Chef John...love your videos...since porcinis are expensive and have great flavor, could one use the soaking water dromnthe procinis in addition to the broth? Just seems sad not to be able to use it....Celeste in Kansas
Looks delicious!
Wait... umm I think I missed something. When do I put in the shake of cayenne pepper?
Could you use any of the Porcini soaking liquid in addition to the stock or would that be to overpowering?
gotta try this
Lol, probably didn't even start watching the video.
Thank you sir I will make it your way
Just wondering, is mushroom picking not common in America? Here in Sweden a war breaks out when mushroom season starts.
Depends where you go. Some places only buy mushrooms from stores. But in a few towns in North Carolina and the Virginians, still the majority of people dont have the time to pick mushroooms
we can't tell the poison ones from the yummy ones so nah
I'm scared to pick my own mushrooms because I never know which are poisonous, :(
A lot of people do where I'm from in Tennessee. Mostly dryland fish (morels).
Haha I live in Sweden and I have never picked my own mushrooms for some reason.
Excellent in every way :-)
Would it be an idea to either add the water you soaked the mushrooms in or to soak them in the stock and use that?
Looks delicious! I've made farro salad..also delicious..what brand pot were you using Chef John?
That would be an amazing side dish with salmon. Or, Brick Chicken.
Chef john, can you make a homemade vegetable stock from scratch?
Looks so yummy!
"You are the near-o of your farro!" XD that's one of your best Chef John! Lol!
Would it be weird to add in greek yogurt instead of the creme fraiche for the tanginess?
Would the mushroom water have added any flavor as compared to the broth?
My Specialty is a Braised Chicken and Pork Belly with Farrow Risotto its amazing
Can't wait to try this! Ohh, I was wondering, what sort of cookware do you use? I wanna upgrade my gear and I thought you'd be the person to ask!
Throwing the water we soaked the porcini with would be a waste. Would it be alright if we mix it with the chicken broth to cook the farro with?
delicious!!
Does this defeat risotto?
"Sorry, the page you were looking for in this blog does not exist."
Why do you use dried mushrooms and then hydrate them? Are non-dried porch-ini mushrooms not used in cooking for some reason?
How wold you compare the taste to a wild mushroom risotto? Does the farro have a different flavor or texture?
Chef John, did you just discard accumulated juices by not using the mushroom water?
The blog post for this no longer exists, the link is not valid. :(
can you make SISIG...
Can this be made with wheat berries?
what type of food is that?
Wog's grub.
Pretty goood.
I've never seen a video with so few comments and views >.>
Chef John, not sure if you're aware of this but there is a youtuber by the name of Steven Nena whose channel I came across today. He has lifted a few of your videos somehow and he is passing them off as his own.
Does this come in a can?
So what was the point of having two different types of mushrooms? Is just for the different tastes? If so, is it safe to assume that it's okay to just use that one cheaper mushroom?
Were can I buy farro that?
What kind of Farro did you use?
Chef john, why not using the liquid you used to rehydrate the mushrooms ? It has lots of flavour and you could have used along with the chicken stock for even more mushroom flavour.
*Note: You can strain and use the soaking liquid in the dish, but after only 20 minutes it’s fairly weak, and I wanted the extra flavor of chicken broth, so I didn’t use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.
Or rehydrate the mushrooms using chicken stock instead of water and then use that... Boom!
could you use the mushroom water or is there really no flavor there after soaking for twenty minutes
*Note: You can strain and use the soaking liquid in the dish, but after only 20 minutes it’s fairly weak, and I wanted the extra flavor of chicken broth, so I didn’t use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.
Thanks
i'm never this early to a foodwishes video, just wanted to say that...
Congrats then, I guess !
Baraa Habash thanks, i guess. lol
Here's a cookie 🍪
Completely unrelated: Your Qatar flag looks like half open chocolate bar in a foil. It's very yummy.
Thank you! Your's was the missing piece. Now we have a cure for cancer.
Chef, what if you soaked the mushrooms in warm chicken broth instead of water? I think it'll increase the flavor... What do you think?
You are the Pharaoh of your Farro.
I always use the water from which I soak dried mushrooms in my cooking....
I know a lot of chefs do not approve of specialty tools like a garlic press, but I am deeply disappointed that you didn't rinse your grains under a ... farro faucet
Chef John really missed out on a great pun here. "You are the Jack Sparrow of your Farro!"
did this with rissotto rice the other day :)
You missed an opportunity to say, "You are the Pharaoh, of your Farro."