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No-Fuss Garlicky Farro with Sautéed Mushrooms (vegan)
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5 from 5 votes

No-Fuss Garlicky Farro with Sautéed Mushrooms

This farro is fuss-free with minimal chopping, cookware, and ingredients required, and it's the kind of meal I love at the end of a busy day. To make it, you'll cook the farro by simmering it in water for 30 minutes. While the farro is simmering, you'll sauté baby bella + shiitake mushrooms and lots of minced garlic in olive oil until everything is tender and golden. Once the farro is ready, you'll add it to the pan and stir in a handful of chopped parsley for brightness and color, a drizzle of olive oil, pinch of sea salt, and a few grinds of black pepper.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Grain, Main, Pasta
Cuisine: plant-based, Vegan
Servings: 3 -4


  • 1 cup farro, rinsed and drained*
  • 3 cups water
  • 3 tablespoons olive oil, divided
  • 6 ounces baby bella mushrooms, sliced
  • 4 ounces shiitake mushrooms, destemmed and sliced
  • 6 cloves garlic
  • ¼ cup chopped Italian parsley
  • ¼ teaspoon sea salt or to taste
  • freshly-ground black pepper


  • Add the rinsed farro and water to a medium sauce pan. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes or until tender, stirring occasionally. Drain excess water if needed.
  • While the farro is cooking, add 2 tablespoons of the olive oil to a large skillet over medium heat. Add in the sliced mushrooms and minced garlic at the same time (to prevent the garlic from burning). Cook for 8-12 minutes or until tender and most of the liquid has cooked off, stirring occasionally.
  • Add the cooked farro to the pan with the mushrooms and stir in the parsley, 1 tablespoon olive oil, sea salt, and black pepper. Adjust seasoning to taste and serve.
  • Refrigerate leftovers.


*For a gluten-free version, use brown rice or quinoa instead of farro.