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Farro With Porcini, Chanterelles & Mascarpone

 
One serving costs about $6.53 One serving costs about $6.53 One serving costs about $6.53

$6.53 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:55%

Spoonacular Score: 55%

 

Need a lacto ovo vegetarian side dish? Farro With Porcini, Chanterelles & Mascarpone could be an outstanding recipe to try. This recipe serves 4 and costs $6.53 per serving. One portion of this dish contains about 9g of protein, 19g of fat, and a total of 418 calories. From preparation to the plate, this recipe takes around around 45 minutes. This recipe from Foodista has 4 fans. A mixture of garlic, butter, chanterelles, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a good spoonacular score of 55%. Similar recipes are Farro And Porcini Mushrooms (farro Con Funghi), Farro And Porcini Risotto, and Risotto with Porcini Mushrooms and Mascarpone.

Ingredients

Servings:
1 cup
1 cup farro
farro
3 cups
3 cups water
water
2 oz
2 oz dried porcini mushrooms
dried porcini mushrooms
4 oz
4 oz mascarpone
mascarpone
0.5 lb
0.5 lb chanterelles
chanterelles
2 Tbsps
2 Tbsps butter
butter
1 clove
1 clove garlic
garlic
some
some salt and pepper
salt and pepper
1 cup farro
1 cup
farro
3 cups water
3 cups
water
2 oz dried porcini mushrooms
2 oz
dried porcini mushrooms
4 oz mascarpone
4 oz
mascarpone
0.5 lb chanterelles
0.5 lb
chanterelles
2 Tbsps butter
2 Tbsps
butter
1 clove garlic
1 clove
garlic
some salt and pepper
some
salt and pepper

Equipment

food processor
food processor
frying pan
frying pan
pot
pot
food processor
food processor
frying pan
frying pan
pot
pot


Instructions

Pulverize the porcini in a food processor, then reconstitute in 3 cups of warm water. Set aside for at least 10 minutes. Pour porcini water in a pot, salt the water, and bring to a boil. Stir in farro, lower heat to a simmer and cook until water is gone, about 40 minutes. Farro should be al dente yet tender. You can add more or less water and cook until desired softness. There's plenty of leeway and personal preference with farro. While farro is cooking, saute chanterelles for several minutes in butter in a large skillet, in batches if necessary. Avoid slimy chanterelles by not crowding the pan. You want the mushrooms to be lightly browned and firm. Stir mascarpone into farro, then stir in most of the chanterelles, reserving some as a topping. Season and garnish with chopped chives or parsley.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.53
Ingredient
1 cup farro
2 ounces dried porcini mushrooms
4 ounces mascarpone
½ pounds chanterelles
2 tablespoons butter
1 clove garlic
Price
$1.79
$12.13
$0.57
$11.34
$0.24
$0.07
$26.13

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
418 Calories
9g Protein
19g Total Fat
54g Carbs
14% Health Score
Limit These
Calories
418
21%

Fat
19g
30%

  Saturated Fat
11g
73%

Carbohydrates
54g
18%

  Sugar
1g
2%

Cholesterol
43mg
14%

Sodium
134mg
6%

Get Enough Of These
Protein
9g
19%

Copper
1mg
59%

Manganese
1mg
50%

Fiber
11g
46%

Vitamin B5
3mg
39%

Selenium
26µg
38%

Vitamin B3
6mg
33%

Vitamin D
3µg
24%

Vitamin B2
0.36mg
21%

Iron
3mg
19%

Phosphorus
187mg
19%

Potassium
649mg
19%

Zinc
2mg
17%

Magnesium
67mg
17%

Vitamin B6
0.3mg
15%

Vitamin A
582IU
12%

Vitamin B1
0.15mg
10%

Folate
35µg
9%

Calcium
72mg
7%

Vitamin K
1µg
2%

Vitamin E
0.17mg
1%

covered percent of daily need

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