Brothy Beans And Farro With Eggs And Mushrooms Recipes

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BROTHY BEANS AND FARRO WITH EGGS AND MUSHROOMS



Brothy Beans and Farro with Eggs and Mushrooms image

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too.

Provided by Andy Baraghani

Categories     Bon Appétit     Soup/Stew     Bean     Mushroom     Grains     Egg     Vegetarian     Dinner

Yield 4 servings

Number Of Ingredients 13

1 small onion, unpeeled, halved
1 medium carrot, peeled
4 garlic cloves, 1 smashed, 3 finely chopped
1 1/2 cups dried gigante, runner, or lima beans, soaked overnight, drained
1 cup farro or spelt, soaked overnight, drained
Kosher salt
2 red Fresno chiles, seeds removed, finely chopped
1/3 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped rosemary
8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
2 teaspoons Sherry vinegar or red wine vinegar
Freshly ground black pepper
4 large egg yolks, room temperature

Steps:

  • Bring onion, carrot, smashed garlic, beans, and 14 cups water to a boil in a medium pot, reduce heat, and simmer, stirring occasionally, until beans are creamy but still intact, 70-90 minutes (time will vary depending on size and age of beans). Using a slotted spoon, transfer beans to a medium bowl; discard onion, carrot, and garlic.
  • Return broth in pot to a boil and add farro. Reduce heat and simmer, stirring occasionally, until grains are tender, 25-30 minutes. Remove from heat and return beans to pot; season generously with salt. Let sit 15 minutes to infuse beans and grains with flavor. (If you have the time, cook the beans and the grains a day ahead so they can really soak up the broth. If not, no worries-just keep going.)
  • Cook chopped garlic, chiles, and 1/3 cup oil in a medium skillet over medium heat, stirring often, until garlic is golden, about 4 minutes. Remove from heat and mix in rosemary. Transfer chile-garlic oil to a small bowl; season with salt.
  • Wipe out skillet and heat remaining 3 Tbsp. oil over medium-high. Cook mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing every so often, until mushrooms are browned and crisp in most spots, another 6-8 minutes. Splash vinegar over mushrooms, season with salt and pepper, and give skillet a few shakes to combine.
  • Ladle stew into bowls and top each with some crisped mushrooms and an egg yolk (if using); drizzle with chile-garlic oil.
  • Break egg yolk and stir into soup just before eating to give it a more silky consistency.
  • Do Ahead
  • Stew (without mushrooms, egg yolks, and chile-garlic oil) can be made 3 days ahead. Let cool; cover and chill.

MUSHROOM-FARRO SOUP WITH PARMESAN BROTH



Mushroom-Farro Soup With Parmesan Broth image

This dish is layered in earthiness and umami thanks to its ingredient list: farro, dried and fresh mushrooms, shallots and Parmesan broth. Farro is a rustic grain, hearty enough to maintain its integrity and stand up to a long simmer. Similar to arborio rice, pearled farro readily releases its starch as it cooks, thickening the broth and marrying the ingredients in a blissful union. A pinch of fennel pollen at the end is a classy move, though absolutely not mandatory.

Provided by Julia Sherman

Categories     dinner, lunch, grains and rice, soups and stews, vegetables, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup pearled farro
1 ounce dried mixed mushrooms or dried porcini mushrooms, roughly torn or chopped
1 tablespoon unsalted butter
4 tablespoons extra-virgin olive oil
1 cup minced shallots (from about 5 medium shallots)
Kosher salt and freshly ground black pepper
3 garlic cloves, minced
5 cups Parmesan broth
1/3 cup dry white wine
5 fresh thyme sprigs
2/3 cup finely grated Parmesan (about 1 ounce), plus more for garnish
1 pound mixed fresh mushrooms (such as beech mushrooms, hen of the woods or oyster mushrooms), roughly torn
2 teaspoons sherry vinegar

Steps:

  • Heat oven to 300 degrees and bring a small saucepan of water to a boil. Spread farro out on a baking sheet in a single layer and toast for 20 minutes, stirring once or twice to toast the grains evenly.
  • While farro toasts, place dried mushrooms in a small bowl and cover completely with 1 1/2 cups hot water from the saucepan. Cover the bowl and set aside to hydrate.
  • Place a large Dutch oven over medium-high heat and add the butter and 1 tablespoon olive oil. Once the butter has melted, add the shallots and 1/2 teaspoon salt and sauté until translucent, 3 to 5 minutes. Add the garlic and sauté for 2 minutes, adding a splash of water if necessary to prevent it from scorching.
  • Stir in the toasted farro. Carefully scoop the dried mushrooms from their soaking liquid and add them to the pot. Strain their soaking liquid through a fine-mesh sieve into the pot as well, discarding any grit left in the sieve. Add Parmesan broth, white wine and thyme to the pot and bring to a boil over high.
  • Once liquid boils, lower to a simmer and cook, covered, for 25 minutes. Uncover the pot and continue to cook at an active simmer until the farro is al dente, swimming in a lightly creamy broth, another 25 minutes. Remove from the heat, discard thyme stems and stir in the grated Parmesan. Season with black pepper to taste.
  • When the farro is almost done, cook the fresh mushrooms: Heat 1 1/2 tablespoons olive oil in a large (12-inch) skillet over medium-high. Add half the torn fresh mushrooms, stir to coat, then cook, undisturbed, for 2 minutes. Season with salt and pepper, then cook until the mushrooms are golden and caramelized, 1 to 2 minutes. Transfer the mushrooms to a medium bowl. Repeat with remaining 1 1/2 tablespoons oil and remaining fresh mushrooms, transferring cooked mushrooms to bowl. Stir 2 teaspoons vinegar into cooked mushrooms; season to taste.
  • To serve, ladle soup into shallow bowls. Top with seared mushrooms and extra Parmesan, to taste.

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