Savoury Mushroom & Farro Porridge
Like allporridge, this is a great blank canvas to which you can add the toppings ofyour choice. Some suggestions you could add would be bacon, sausage or poachedeggs but truly the sky is the limit with this.
- 2 tablespoons olive oil
- 3 shallots diced
- 2 cloves garlic crushed
- 1 cup farro
- 2 sprigs thyme
- 3 cups vegetable stock
- 2 cups baby spinach
- salt and pepper to taste
- 250 g king oyster or shiitake mushrooms sliced
- 1 tablespoon tamari
- 1 clove garlic minced
- 1 tablespoon olive oil
- 2 spring onions finely sliced
- fried shallots to serve
- chilli oil to serve
Heat oil in a large saucepan over medium heat until shimmering. Add the shallot and cook stirring regularly for 5 minutes or until translucent.
Stir in the garlic and cook continuing to stir for a further 2 minutes or until fragrant and starting to brown.
Pour in the farro and thyme. Mix thoroughly to coat the grains in the oil.
Add the stock into the pot and increase the heat to bring to a boil. Cover, reduce heat to low and simmer for 30 minutes or until all of the liquid has absorbed. Stir occasionally (every 10 minutes or so) to ensure the porridge doesn’t burn. Once the liquid is absorbed, remove from heat and stir in the spinach, season to taste with salt and pepper.
While the porridge simmers, prepare your toppings. Combine tamari garlic and mushrooms in a small bowl and mix. Heat the oil over medium heat in a frying pan. Cook mushrooms in batches for 5 minutes on each side or until browned.
Once the porridge is ready ladle out into deep bowls and top with prepared toppings.