Creamy Mushroom Farrotto

🥘 Ingredients

• butter
  1 unit
• button mushrooms
  1 unit
• cheese roux concentrate
  1 unit
• cooking oil
  1 unit
• cream cheese
  1 unit
• farro
  1 unit
• garlic
  1 unit
• mushroom stock concentrate
  1 unit
• olive oil
  1 unit
• panko breadcrumbs
  1 unit
• parmesan cheese
  1 unit
• sage
  1 unit
• sour cream
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• medium pot
• large pan
• large pan

1. 

   1

   farro button mushrooms yellow onion garlic sage panko breadcrumbs mushroom stock concentrate cheese roux concentrate cream cheese sour cream parmesan cheese cooking oil olive oil butter

   farro: 1 unit, button mushrooms: 1 unit, yellow onion: 1 unit, garlic: 1 unit, sage: 1 unit, panko breadcrumbs: 1 unit, mushroom stock concentrate: 1 unit, cheese roux concentrate: 1 unit, cream cheese: 1 unit, sour cream: 1 unit, parmesan cheese: 1 unit, cooking oil: 1 unit, olive oil: 1 unit, butter: 1 unit
2. 

   2

   In a medium pot , combine farro, 3½ cups water, and a big pinch of salt. Bring to a boil and cook, uncovered, until farro is tender, ⏱️ 25 minutes .
3. 

   3

   Wash and dry produce. Trim and thinly slice button mushrooms. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, ⏱️ 5 minutes . Turn off heat; transfer to a plate. Wipe out pan.
4. 

   4

   Meanwhile, halve, peel, and finely chop yellow onion. Mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half. Melt 1 TBSP butter in a second large pan over medium-high heat. Add panko breadcrumbs and season with salt and pepper. Cook, stirring, until golden brown and toasted, ⏱️ 3 minutes . Transfer to a plate.
5. 

   5

   Heat a drizzle of olive oil in pan used for mushrooms over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, ⏱️ 3 minutes (reduce heat to medium low if onion begins to brown). Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, ⏱️ 1 minutes .
6. 

   6

   Once farro is done cooking, stir cooked farro and half the mushrooms into pan with onion. Increase heat under pan to medium high. Stir in mushroom stock concentrate, cheese roux concentrate, and ½ cup water. Cook, stirring, until thickened, ⏱️ 1 minutes . Remove from heat. Stir in cream cheese, sour cream, half the parmesan cheese, and 1 TBSP butter. Add a splash of water if farrotto seems too thick. Season with salt and pepper.
7. 7

   Divide farrotto between bowls. Top with remaining mushrooms and remaining Parmesan. Sprinkle with toasted panko and as much sliced sage as you like. Serve.