Farro Pasta with Mushrooms, Kefir and Farmer Cheese

This recipe was developed by Chef Rocky Maselli for the James Beard Foundation’s Taste America®: “Local Flavor from Coast to Coast” Tour!

Farro, an ancient grain in the wheat family, lends a nutty flavor that perfectly complements sautéed mushrooms and our creamy kefir! Topped with salt, pepper and Farmer Cheese, it’s a dish that will impress anyone.

Directions

  1. In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot.
  2. Meanwhile, warm olive oil in a saute pan over medium heat. Add shallot and season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 3 to 4 minutes.
  3. Add mushrooms and cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes.
  4. Add kefir and thyme to skillet. Cook, stirring occasionally, until liquid reduces by half, 2 to 4 minutes. Transfer mushroom mixture into pot with pasta. Season with salt and pepper. Add parsley and Farmer Cheese and serve.

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