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I originally made the recipe a few weeks ago with pasta in place of the farro and trust me – there was nothing wrong with how that turned out.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!
- 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
- Preheat oven to 400° F with a rack in the center of the oven.
- 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.
- 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.
- 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.
If farro isn't your thing, feel free to swap in 8 oz cooked pasta in place of the farro.
adapted from Smitten Kitchen
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