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Mushroom Farrotto with Chunky Tomato Sauce

A hearty farro dish with sautéed mushrooms and a chunky tomato sauce.

From the Recipes Wiki (Fandom) · 19 ingredients
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Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Mushroom Farrotto with Chunky Tomato Sauce

Timeabout 20 minutes

Ingredients

Directions

Cook the farro

  1. Bring stock to a boil in a medium saucepan.

  2. Reduce heat to low.

  3. Heat oil and 1 tablespoon butter over medium‑high heat in a large saucepan.

  4. Add both mushrooms and cook, stirring often, until soft, about 5 minutes.

  5. Using a slotted spoon, transfer mushroom mixture to a bowl and set aside.

  6. Add remaining tablespoon of butter and onion and cook, stirring often, until soft, about 5 minutes.

  7. Add farro to pan and stir to coat with oil.

  8. Add wine and cook, stirring until liquid is absorbed, about 1 minute.

  9. Add 1 cup hot stock to pan and stir in mushrooms.

  10. Cook, stirring occasionally, adding more hot stock as it is absorbed, until farro is tender but still firm, about 20 minutes.

Make the tomato sauce

  1. Meanwhile, make tomato sauce.

  2. In a small saucepan, heat oil over medium‑high heat.

  3. Add onion, garlic and bell pepper and cook, stirring often, until vegetables are soft, about 5 minutes.

  4. Add tomatoes, sugar, salt and pepper.

  5. Cook, stirring occasionally, until thickened slightly, 15 to 20 minutes.

Finish and serve

  1. Stir grated cheese, if using, into farro and season with salt and pepper.

  2. Spoon into serving bowls and sprinkle with chopped parsley if desired.

  3. Top each serving with tomato sauce.

Nutrition, whole recipe (rough)

707Calories
23 gProtein
34 gFat
75 gCarbs
What these numbers assume: 15 portions
IngredientPortion assumedkcal
Farro1/2 cup cooked (100g)170
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Olive + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  4. Tomato + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Farro
Its starch and chewy texture form the body of the dish as it absorbs the stock.
Mushrooms
Release savory, meaty flavor and moisture as they cook down into the farro.
Chopped tomatoes
Provide acidity and body to the sauce as they reduce and thicken.
Vegetable stock
Cooks the farro gradually, supplying liquid and savory flavor as it is absorbed.
Parmesan cheese
Adds salty, savory depth and helps the farro taste richer when stirred in.

The step that matters

Adding stock gradually to the farro. Adding hot stock a little at a time lets the farro release starch slowly, giving a creamy coating while the grains stay tender but firm. Adding too much at once or letting it dry out can leave the texture uneven.

Swap the onion

How well each one fits the dish's main ingredients (tomato, sugar, pepper, olive, butter, mushroom, white wine):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against tomato, sugar, pepper, olive, butter, mushroom, white wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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