MUSHROOM AND FARRO PIE

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Mushroom and Farro Pie image

A spectacular centerpiece for a vegetarian meal. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta.

Provided by Maggie Ruggiero

Categories     Mushroom     Side     Bake     Thanksgiving     Dinner     Casserole/Gratin     Ricotta     Family Reunion     Potluck     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

3/4 cup farro or pearl barley
3 cups water
1 tablespoon unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
9 scallions, finely chopped (1 1/3 cups), divided
1 pound cremini mushrooms, sliced
1/4 cup dry Madeira (preferably Verdelho or Sercial)
1 cup whole-milk ricotta
1 (1-pound) package frozen all-butter puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water and a pinch of salt

Steps:

  • Make filling:
  • Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander, discarding soaking water.
  • Bring farro, water (3 cups), and 1/4 teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes. Drain.
  • While farro cooks, melt butter with oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and half of scallions, stirring frequently, 2 to 3 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until just softened, about 5 minutes. Add Madeira and simmer 1 minute. Transfer to a bowl and stir in farro, then cool completely.
  • Stir in ricotta, remaining scallions, and salt and pepper to taste.
  • Roll out pastry while filling cools:
  • If pastry is in 1 piece, cut into 2 equal pieces. Roll out each piece on a lightly floured surface into an 11-inch square. Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes.
  • Assemble and bake pie:
  • Put a large baking sheet on rack in middle of oven and preheat oven to 400°F.
  • Set aside top square of pastry on parchment. Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border. Brush border with some of egg wash, and, using parchment, invert second square on top, lightly pressing to seal border. Brush top with remaining egg wash, then crimp border with a fork and trim with a pizza wheel or sharp knife.
  • Cut a few small steam vents in top of pie and decoratively score pastry. Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 45 minutes.

Jamarion Ruffin
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I would recommend this pie to anyone who loves mushrooms and farro. It's a great dish for a weeknight dinner or a special occasion.


Ismael reko VD
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Overall, this was a good pie. It was easy to make, and it tasted great. I would definitely make it again.


Galaxy 4k tv comedy
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This pie was a bit too heavy for my taste. I think it would have been better with a lighter crust.


Marilyn Lopez
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I'm not a big fan of mushrooms, but I really enjoyed this pie. The farro and cheese balanced out the mushroom flavor perfectly.


Ngindu Kabamba
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This pie was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely make this again.


Rasel rana Bilash
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This pie was a bit too salty for my taste, but I still enjoyed it. I would make it again, but I would use less salt next time.


Kimbreyata English
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This pie is a must-try for any mushroom lover. The combination of mushrooms, farro, and cheese is simply irresistible.


Bldhan Modu
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I would recommend this pie to anyone who loves mushrooms and farro. It's a great dish for a weeknight dinner or a special occasion.


Subhash panthi
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Overall, this was a good pie. It was easy to make, and it tasted great. I would definitely make it again.


Redoi Kn
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The crust was a bit too thick for my liking, but the filling was delicious.


Mon Nek
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This pie was a bit bland for my taste. I think it could have used more seasoning.


Nisat Anan
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I loved this pie! It was so flavorful and satisfying. The crust was perfect, and the filling was creamy and delicious.


Nailuz Yusuf
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This pie was delicious! The mushrooms and farro were cooked perfectly, and the cheese was melted and gooey. I would definitely make this again.


Amanda Shelford
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I made this pie for a potluck, and it was a huge success. Everyone raved about the flavor and texture. I'll definitely be making it again.


M GamingYt (M gaming Yt)
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This pie was a hit with my family! Everyone loved the combination of mushrooms, farro, and cheese. The crust was also very flaky and delicious.


Renu Gurung
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I've made this pie twice now, and it's become a new favorite. It's so easy to make, and it always turns out perfectly. The mushrooms and farro are a great combination, and the cheese and herbs add a lot of flavor.


Parvin Sritee
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This mushroom and farro pie was an absolute delight! The flavors were rich and complex, and the texture was perfect. I especially loved the crispy crust and the gooey cheese filling.