Mushroom and farro stew from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 100) by America's Test Kitchen Editors

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Notes about this recipe

  • WFPLCleanEating on April 01, 2017

    This was interesting and I enjoyed it. A nice mix of mushrooms - I used portobello, cremini, white, and oyster. I think the dried porcinis should soak rather than just be rinsed. They were hard to mince and I kept coming across tough bits in the stew which I'm sure were porcinis. (Jane)

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