Mushroom and Farro Pie

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This mushroom and farro pie is a sophisticated vegetarian main that combines earthy chestnut mushrooms with the nutty, chewy texture of ancient grains. The filling is enriched with creamy whole-milk ricotta and a splash of dry Madeira, which adds a wonderful depth of flavour to the savoury interior. Encased in a crisp, golden shell of all-butter puff pastry, it makes for a truly impressive centrepiece that looks just as good as it tastes.

Ideal for a comforting weekend lunch or a vegetarian Sunday roast alternative, this recipe is both hearty and wholesome. The use of pearl barley or farro provides a satisfying bite that pairs perfectly with the tender mushrooms and spring onions. Serve it warm from the oven with a side of steamed seasonal greens or a crisp green salad for a balanced and elegant homemade meal.

Ingredients for Mushroom and Farro Pie

180ml farro or pearl barley
725ml water
1 כף חמאה ללא מלח
1 כף שמן זית
2 שיני שום, קצוצות
9 spring onions, finely chopped (200g ), divided
450g cremini mushrooms, sliced
60ml dry Madeira (preferably Verdelho or Sercial)
240ml 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

How to make Mushroom and Farro Pie

Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander, discarding soaking water.

Bring farro, water (725ml ), and 1/4 teaspoons 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 spring onions, stirring frequently, 2 to 3 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoons 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 spring onions, and salt and pepper to taste.

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.

Put a large baking sheet on rack in middle of oven and preheat oven to 204°C.

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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.