Yield: 12 veggie burgers
- 24-oz package of mushrooms (I used “baby bellas” — baby portobellos — but you could use crimini or white button … or a mixture)
Wash the mushrooms thoroughly, and remove the stems and set the stems aside. Slice the mushrooms and set aside to dry.
- Reserved mushroom stems from above
- 1 onion, chopped
- 1 or 2 carrots, chopped
- 1 or 2 ribs of celery, chopped
- 1 bay leaf
- 4 cups of water
- 1/2 teaspoon of salt
- several grinds of freshly cracked pepper
Combine ingredients in sauce pot and bring to a boil, and then down to a simmer. Simmer on low for 30 minutes, then taste, adjust seasoning, and strain. **Alternatively, use store-bought vegetable stock. Or make, using veggie scraps from your bag of “ends-n-nubs” you are storing in the freezer from previous cooking sessions.
- 2 cups of farro
While the vegetable stock is cooking, put farro in a bowl and pour enough hot water over the farro to cover by an inch. Set aside.
- 3/4 cup dried mushrooms, rinsed
- 2 cups boiling water
Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in boiling water. Allow to sit for 30 minutes.
Drain the reconstituted dried mushrooms through a strainer set over a bowl and lined with a coffee filter, to catch the mushroom-flavored liquid without letting any grit/dirt pass through. Squeeze the mushrooms over the strainer, then add the mushroom-flavored liquid to the reserved vegetable stock from above. You should have 6 cups, total (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
Rinse the reconstituted dried mushrooms in several changes of water to remove any additional grit. Chop coarsely and set aside.
- 3 tablespoons extra virgin olive oil
- 1 finely chopped onion
- sliced mushrooms from above
- Salt and freshly ground pepper, to taste
- 3 garlic cloves, minced
- 1 Tablespoon chopped fresh rosemary
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt and pepper, to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes.
- Strained farro from above
- Reconstituted dried mushrooms from above
Add the farro and reconstituted dried mushrooms to the mushroom mixture. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes.
- 3/4 cup dry white wine
Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the vegetable-mushroom stock from above, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce.
*For a vegan side dish or main course, you could stop here.
Allow mixture to cool. Once cool, stir-in:
- 1/2 cup grated Parmesan or Asiago cheese
- 1/3 cup chopped fresh parsley
- 2 eggs, slightly beaten
- 2/3 cup all-purpose flour (though we’re trying to avoid gluten, farro has gluten, so I chose all-purpose flour versus coconut flour for this recipe)
Using wet hands, shape into patties and place on parchment-lined sheet pan. Bake at 350-degrees F for 30 minutes, rotating pan 180-degrees after 15 minutes, for even cooking in case your oven has hot spots.
These patties have a chewy texture, because cooked faro is almost “spongey” in texture, plus the added cheese. Freezing them and then thawing them made them a tad bit chewier, just FYI.