Target Health Blog

Mushroom Medley with Farro, Cabbage, White Wine, Herbs & Cheese - Best Eaten with Lamb

November 2, 2020

Target Healthy Eating

There are many farro bean recipes to chose from, but mine is right up there with the best and goes especially well with lamb, because I've seasoned it to be savory. Trust me, I've tried it with quite a few delicious beef, fish, chicken and even a poached egg on top for breakfast or lunch, or whenever. The lamb, above was cooked in a simple sauce of: olive oil, pressed garlic, 2 pinches ground rosemary, 2 pinches thyme, black pepper and whatever red wine you have around. Then over high heat, about 2 minutes on each side. (or your preference - rare, medium or well-done) This delicious repast was served with Beaujolais. BTW, you might like to serve this mushroom/farro recipe as an additional side dish for your Thanksgiving feast (either this Thanksgiving or next, since Dr. Anthony Fauci has recommended NOT congregating on this special day, due to well-founded, Covid-19 concerns. ©Joyce Hays, Target Health LLC
Here's a different cut of lamb over the delicious mushroom/farro. Serve with your favorite Shiraz. ©Joyce Hays, Target Health LLC
Can't emphasize enough to serve this mushroom/farro dish with lamb - any cut of lamb, including leg of lamb. Serve with Pinot Noir. ©Joyce Hays, Target Health LLC


1 and 1/2 cups of farro beans

1/2 cup, more or less, dried porcini mushrooms

1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced (clean with damp paper towel)

1/2 pound of other mushrooms, different from the above.

1 quart chicken stock or broth

2 Tablespoons extra virgin olive oil

1 onion, well chopped

1/2 cup chopped cabbage

1/2 cup chopped jicama

Anchovy & garlic paste (4 anchovy fillets ground with 4 garlic cloves)=paste

10 additional large garlic cloves, sliced

2 teaspoons chopped fresh rosemary

2 teaspoons fresh thyme, well chopped

1/2 cup fresh parsley, chopped

1/2 to 1 cup dry white wine, like chardonnay (never use cooking wine. Use your regular drinking wine)

Freshly ground pepper to taste

1 cup Parmesan cheese, grated

Easily obtained ingredients. You can buy jicama fresh, but then peel it before you chop it. Jicama also comes in a can. Use it either way. It has such a mild flavor that I generally use it for texture and not flavor. ©Joyce Hays, Target Health LLC


  1. Place the farro in a bowl, and pour on enough hot or boiling water to cover by an inch. Let soak, 30 to 60 minutes, while you prepare the remaining ingredients. Drain.
  2. Place the dried porcini mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
  3. Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the strained broth from the mushrooms to the chicken stock, or broth. You should have 6 cups (add water if necessary, so you have 6 cups). Place in a saucepan, and bring to a simmer. Season with salt to taste.
  4. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion, cabbage, jicama. Cook, stirring, until it begins to soften, about three minutes.
  5. Add the other fresh mushrooms to the skillet. Cook, stirring, until they begin to soften and sweat. Add the anchovy/garlic paste, and the sliced garlic. Continue to cook, stirring often, until the mushrooms are tender (about 5 minutes).
  6. Add the farro to the skillet and reconstituted dried porcini mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes.
  7. Stir in the wine and cook, stirring until the wine has been absorbed.
  8. Add the chopped rosemary and thyme and all but about 1 cup of the stock, and bring to a simmer.
  9. Cover and simmer 50 minutes or until the farro is tender; some of the grains will start to splay.
  10. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pan, but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce.
  11. If there is not enough liquid in the skillet, stir in the remaining stock.
  12. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
Soaking the farro. ©Joyce Hays, Target Health LLC
Draining the faro in a colander. ©Joyce Hays, Target Health LLC
Clean all the mushrooms with a damp paper towel. ©Joyce Hays, Target Health LLC
Draining a variety of mushrooms. ©Joyce Hays, Target Health LLC
Grinding the anchovy fillets with the fresh garlic cloves, in a mortar & pestle. ©Joyce Hays, Target Health LLC
Chopping onion. © Joyce Hays, Target Health LLC
Chopping cabbage. In the photo above: in the middle of chopping. Try to get pieces of cabbage, much much smaller than you see in the photo. Cabbage adds crunch as well as a certain sweetness to my recipe, so be sure to include it. ©Joyce Hays, Target Health LLC
Need to peel this raw jicama, before chopping. You can buy jicama pieces in a can and eliminate the peeling and most of the chopping. ©Joyce Hays, Target Health LLC
About to chop peeled jicama. ©Joyce Hays, Target Health LLC
Jicama still needs more chopping. You want very small pieces. ©Joyce Hays, Target Health LLC
Chopping fresh rosemary; next the fresh thyme. ©Joyce Hays, Target Health LLC
Grating parmesan. ©Joyce Hays, Target Health LLC
Cooking: Steps 4 & 5. ©Joyce Hays, Target Health LLC
Added more mushrooms. ©Joyce Hays, Target Health LLC
Next, added the farro beans. About to stir in. ©Joyce Hays, Target Health LLC
Added wine and stirred in the farro beans. ©Joyce Hays, Target Health LLC
Added all the chopped rosemary and thyme, stirring to combine. About to cover and simmer for 50 to 60 minutes. ©Joyce Hays, Target Health LLC
Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper. Before you serve, remember to have most of the liquid, cooked away. ©Joyce Hays, Target Health LLC
In the photo above, you see that the serving is moist but doesn't have a lot of liquid oozing out. This is the right consistency for serving. It's delicious alone for a healthy lunch, as well as the perfect side dish for lamb. It also goes well with salmon and chicken. For a simple supper, poach some eggs and serve on top of the farro. As you can see, this recipe has been tried out until I got it just right. The most popular combos were farro with lamb and farro with poach egg. ©Joyce Hays, Target Health LLC
Loin of lamb with farro and mushrooms. Served with Beaujolais. ©Joyce Hays, Target Health LLC
Chicken breast with farro and mushrooms. Served with well-chilled Sauvignon Blanc. ©Joyce Hays, Target Health LLC
Salmon with farro and mushrooms. Served with chilled Pouilly-Fuisse. ©Joyce Hays, Target Health LLC
Poach egg with farro and mushrooms. Served with hot steaming coffee and tea. ©Joyce Hays, Target Health LLC
Halloween is my beloved husband's birthday. The special spider web cake became a delicious mess, when the candles started to melt the cake. We served it with Baily's. ©Joyce Hays, Target Health LLC
For years we have celebrated Halloween with hilarious fun-filled parties. This year was no different, except that the party was Skyped with jubilant party goers, and a wonderful time was had by all. ©Joyce Hays, Target Health LLC

You can carry on, the torch of peace and brotherhood and simply live by the Golden Rule!

Bon Appetit!

From   Our Table to Yours

Have a Great Week Everyone!

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