Mushroom Marsala Farro Bake – A meatless and hearty one pan recipe that seamlessly replaces a traditional chicken or veal Marsala dinner. Swap out the farro for pasta if you’d like!

If you go back to some of my earlier posts, you’ll notice that a) there is a serious paucity of mushroom recipes and b) I wasn’t a huge fan of mushrooms. This risotto sparked a change in my preferences and these marsala burgers solidified the change – mushrooms were a-OK!

This mushroom Marsala farro bake is a really good riff on both of those dishes.  And it’s fan-freaking-tastic!

I originally made the recipe a few weeks ago with pasta in place of the farro and trust me – there was nothing wrong with how that turned out.

A creamy mushroom Marsala sauce gets mixed up with pasta, Parmesan cheese, and mozzarella and then the whole dish gets baked off to bubbly, cheesy perfection.

But I switched out the pasta for farro last week in favor of eating more hearty whole grains and the farro, it turns out, ends up like risotto after soaking up some of the sauce.  Risotto without all of the work, that is. That’s my kind of risotto!

I added a couple sprigs of rosemary to the simmering sauce  because, what’s a mushroom Marsala dish without rosemary? And the simple addition of that rosemary set the dish completely over the top.

We both just about licked our plates clean and then fought over who would take the leftovers to work for lunch.  Now that’s a keeper of a weeknight meal recipe!

Continue to Content

Mushroom Marsala Farro Bake

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Mushroom Marsala Farro Bake is one of our all-time favorite meals, and not just favorite meatless meals! With its nutty farro, abundance of sauteed mushrooms, heaps of mozzarella cheese, and punchy Marsala sauce, this one pan mushroom marsala is a hearty meal that mimics risotto without all the fuss..

Print

Ingredients

• ½ cup dry farro, cooked according to package directions (see Note below)
• 1 tbsp extra virgin olive oil
• 12 oz fresh mushrooms, sliced
• 1 small-to-medium yellow onion or 2 large shallots, halved and sliced thin
• Salt and freshly ground black pepper to taste
• ¼ cup plus 2 tbsp dry marsala wine
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 ½ cups broth (chicken, vegetable or mushroom)
• 2 sprigs fresh rosemary
• ½ cup finely grated Parmesan cheese
• 4 oz mozzarella, cubed small
• 3 tbsp thinly sliced fresh basil or chopped parsley

Instructions

1. Preheat oven to 400° F with a rack in the center of the oven.
2. Heat oil in a 12-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook, stirring often until they are lightly browned and glistening. Toss in the onions/shallots, sprinkle with a pinch of salt and pepper, and cook until the onions/shallots have softened and the liquid released by the mushrooms has evaporated.
3. Pour the Marsala into the pan and scrape up any bits from the bottom of the pan; simmer for about 1 minute. Stir in the butter until melted. Sprinkle the flour over the mixture and mix it in so it coats everything nicely. Pour the broth into the pan a splash (a couple of tablespoons) at a time, stirring it into the mixture well after each splash before adding the next. After you've added all of the broth, toss in the rosemary, bring the liquid to a simmer over medium-low heat, and simmer for about 2 minutes while stirring frequently until it thickens into a velvety sauce. Turn off the heat. Stir the cooked farro, Parmesan, and mozzarella into the sauce.
4. Bake for 25-30 minutes, until the edges are bubbly. Remove the rosemary sprigs and sprinkle the basil/parsley over the top and serve hot.

Notes

If farro isn't your thing, feel free to swap in 8 oz cooked pasta in place of the farro.

adapted from Smitten Kitchen

Recommended Products

As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.

• 
  All-Clad 12-inch Stainless Steel Fry Pan with Lid, Dishwasher Safe , Tri-Ply Bonded

How much do you love this recipe?

Follow Smells Like Home on Pinterest and click that little Pin button at the top of this recipe card to save this recipe and share with your Pinterest followers!