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Vegan Farro and Mushroom Stew

Skill Level: Intermediate

15 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 343
Protein 13.2g
Total Carbohydrates 55.5g
Dietary Fiber 11.2g
Net Carbohydrates 44.3g
Sugar 6.9g
Total Fat 6.8g
Saturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 0.0mg
Sodium 161.0mg
SmartPoints® 9.0


  • 3 1/2 cups low-sodium vegetable broth or stock
  • 1 1/2 cups farro
  • 1 pound portobello mushrooms
  • 1/2 pound shiitake mushrooms, woody stems removed
  • 1/2 pound white button mushrooms
  • 1/2 pound oyster mushrooms
  • 2 Tablespoons olive oil
  • 1 cup minced onion
  • 1/2 ounce dried porcini mushrooms
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh thyme
  • 1/4 cup Madeira wine
  • 1 cup canned diced tomatoes, drained
  • 2 Tablespoons chopped fresh parsley


  1. Bring broth and farro to simmer in large saucepan and cook until farro is tender and creamy, 20 to 25 minutes. Season with salt and pepper to taste; cover and keep warm.
  2. Meanwhile, combine all of the mushrooms (except the porcinis) in covered bowl and microwave until tender, 6 to 8 minutes. Drain, reserving mushroom juices.
  3. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion and dried porcinis and cook until softened and lightly browned, 5 to 7 minutes.
  4. Stir in drained mushrooms and cook, stirring often, until mushrooms are lightly browned, about 5 minutes.
  5. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in Madeira and reserved mushroom juices, scraping up any browned bits.
  6. Stir in tomatoes and simmer gently until sauce is thickened slightly, about 8 minutes.
  7. Remove from heat, stir in parsley and season with salt and pepper to taste.
  8. Serve mushroom mixture over cooked farro.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing