Farro Porridge with Mushroom Sauce and Poached Egg
recipe

A delicious farro porridge paired with a rich mushroom sauce and perfectly poached eggs offers an unforgettable taste experience. Preparation time is about 30 minutes, and the recipe serves two.
Ingredients:
- 1 dl farro grains
- 4 dl water
- 200 g fresh mushrooms (e.g., button mushrooms or chanterelles)
- 1 onion
- 2 garlic cloves
- 2 tbsp olive oil
- 1 dl vegetable broth
- 1 tbsp fresh thyme (or 1 tsp dried)
- Salt and pepper to taste
- 2 eggs
- 1 tbsp vinegar (for poaching eggs)
- Fresh herbs for garnish (e.g., parsley)
Instructions:
1. Rinse the farro grains under cold water and place them in a pot with the water. Cook over low heat for about 25-30 minutes until the grains are soft but still chewy. Drain any excess water.
2. Prepare the mushroom sauce. Peel and chop the onion and garlic. Heat the olive oil in a pan and add the onions. Sauté for a few minutes until they are soft.
3. Add the chopped mushrooms to the pan and cook until they are golden brown. Pour in the vegetable broth and add thyme, cooking for another 5 minutes until the sauce thickens slightly. Season with salt and pepper.
4. To make the poached eggs, bring water to a boil in a pot and add vinegar. Crack the eggs into a cup and gently slide them into the boiling water. Cook the eggs for about 3-4 minutes, then transfer them to a paper towel-lined plate to drain.
5. Serve the farro porridge on a plate, pour the mushroom sauce over it, and place a poached egg on top. Garnish with fresh herbs.
Nutritional Information (per serving):
- Energy: 400 kcal
- Protein: 18 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 7 g

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