Slow Cooker Roasted Mushroom Medley and Burgundy Wine Farro

Name: Slow Cooker Roasted Mushroom Medley and Burgundy Wine Farro
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 1½ cups (285 g) pearl farro; 10 oz (280 g) cremini mushrooms, quartered; 8 oz (225 g) oyster mushrooms, torn into bite-sized pieces; 6 oz (170 g) shiitake mushrooms, stems removed, caps halved; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tsp (9 g) kosher salt; ½ tsp (2½ ml) freshly ground black pepper; 4 clove (20 g) garlic cloves, minced; 1 cup (240 ml) burgundy wine or dry red wine; 3 cups (720 ml) beef broth (low-sodium); 4 sprigs (5 g) fresh thyme sprigs; 1 leaf (1 g) bay leaf; 2 tbsp (28 g) unsalted butter; 1 medium (40 g) shallot, finely minced; 2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A French-inspired farro pilaf enriched with burgundy wine, beef broth, and a medley of roasted mushrooms. Pearl farro cooks low and slow, absorbing deep wine and umami flavors while mushrooms caramelize separately, then fold in at the end for tender, nutty grain and meaty mushroom texture. Finished with fresh thyme, this elegant side pairs beautifully with roasted meats and braises.

Prep: 20 min
Cook: 45 min
Wait: 4 hr
Total: 5 hr 5 min
Makes: 6 servings (about ¾ cup each)

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Steps

Before you start

Pat mushrooms very dry before roasting—moisture prevents browning
Use a 3.5- to 4-quart slow cooker for proper cooking ratio
Burgundy wine (or any dry red) is essential; avoid cooking wine with added salt
Have beef broth measured and ready before you begin

1
Roast the mushroomsOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- Toss the cremini, oyster, and shiitake mushrooms with 2 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on a 9×13-inch sheet pan.
- Spread in a single layer and roast for 20–22 minutes, stirring halfway through, until the mushrooms are golden brown at the edges and any liquid has evaporated.
- The mushrooms should smell deeply savory and look caramelized.
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Ready when: Mushrooms are golden brown with dry, caramelized surfaces
Tip: Don't crowd the pan—mushrooms release water and steam rather than brown if overcrowded. Stir midway to ensure even caramelization.
2
Toast the farro
- While the mushrooms roast, heat the remaining 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat.
- Add the minced shallot and cook for 1 minute until just starting to soften.
- Add the pearl farro and toast, stirring frequently, for 3–4 minutes until the grains turn slightly golden and smell nutty.
- The farro should be dry and smell like toasted grain.
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Ready when: Farro is dry, pale golden, and fragrant
Tip: Toasting farro releases its nutty flavor and helps the grains stay separate in the slow cooker. Don't let it scorch—keep stirring.
3
Bloom the garlic
- Reduce the heat to medium and push the toasted farro to the side of the skillet.
- Add the minced garlic to the cleared space and cook for 30 seconds, stirring constantly, until fragrant but not browned.
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Ready when: Garlic is fragrant and just beginning to release its aroma
Tip: Watch carefully—garlic burns quickly and turns bitter. 30 seconds is usually enough.
4
Deglaze and combine
- Pour the burgundy wine into the skillet, scraping the bottom with a wooden spoon to release any browned bits from the pan.
- Let the wine simmer for 1 minute so some of the alcohol cooks off, then add the beef broth, the 4 thyme sprigs, and the bay leaf.
- Stir to combine.
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Ready when: Wine is partially reduced and browned bits are loosened
Tip: Deglazing builds deep flavor. Use a wooden spoon to scrape every bit of caramelized grain from the pan.
5
Transfer to slow cooker
- Pour the entire contents of the skillet into your 3.5- to 4-quart slow cooker.
- Season with the remaining 1 teaspoon salt and ¼ teaspoon pepper.
- Stir well to distribute the farro evenly.
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Ready when: Ingredients are combined and farro is submerged in liquid
Tip: Make sure the liquid covers the farro by about ½ inch. If your slow cooker is large, it's okay to have a bit more broth.
6
Cook low and slow
- Cover the slow cooker and cook on LOW for 3½ to 4 hours.
- The farro should be tender but still slightly chewy, and most of the liquid should be absorbed.
- Check at 3½ hours—if there's still a lot of liquid but the farro is soft, tilt the lid to allow steam to escape and cook for another 15 minutes.
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Ready when: Farro is tender with a slight chew, and liquid is mostly absorbed
Tip: Every slow cooker runs a bit differently. Start checking at 3 hours 15 minutes. You want tender farro, not mushy.
7
Fold in the mushrooms
- When the farro is done, remove the thyme sprigs and bay leaf from the slow cooker (they should come out easily).
- Gently fold the roasted mushrooms into the farro using a wooden spoon.
- Let the mixture sit in the warm slow cooker for 2 minutes so the mushrooms warm through.
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Ready when: Mushrooms are folded through and warmed
Tip: Folding at the end keeps the mushrooms from breaking apart in the long, slow cooking. They'll stay tender and distinct.
8
Finish with butter and herbs
- Stir in the 2 tablespoons unsalted butter until melted and fully incorporated.
- Taste and adjust seasoning with a pinch more salt and pepper if needed.
- Stir in the chopped fresh parsley if using.
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Ready when: Butter is melted and incorporated, farro is creamy
Tip: The butter adds richness and helps coat each grain. Taste before serving—wine and broth salt levels vary, so you may need a touch more seasoning.

Good to know

Tips

Roast the mushrooms on a separate oven rack so they don't steam and can achieve a deep golden color—this builds the dish's flavor foundation.
Use a 3.5- to 4-quart slow cooker; smaller cookers will cause the farro to cook too quickly or unevenly, and larger ones will spread the liquid too thin.
Pat mushrooms dry before roasting; any surface moisture prevents browning and creates steam instead of caramelization.
Farro varies in doneness time by brand. Start checking at 3 hours 15 minutes; the grains should be tender but still have a slight chew. Overcooked farro becomes mushy and loses structure.

Make ahead

You can roast the mushrooms up to 24 hours ahead; store them in an airtight container in the refrigerator. You can also toast the farro and prepare the liquid mixture up to 4 hours ahead. When ready to cook, reheat the skillet contents gently over medium heat before transferring to the slow cooker, then proceed. The final dish does not improve significantly with longer storage and is best served fresh.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a medium saucepan over medium-low heat, adding 2–3 tablespoons of water or broth to restore moisture, stirring gently until warmed through, about 5 minutes. Do not freeze, as the texture of the farro becomes grainy upon thawing.

Substitutions

burgundy wine or dry red wine → other dry red wines (Pinot Noir, Côtes du Rhône, or even red blends). Avoid oaked wines if you prefer a lighter flavor. Avoid cooking wine with added salt.
pearl farro → spelt berries or emmer (einkorn wheat). These cook similarly and have a nutty, chewy texture. You may need to add 15–20 minutes to the slow cooker time.
beef broth (low-sodium) → vegetable broth or mushroom broth. Vegetable broth is lighter and will highlight the wine more; mushroom broth deepens the umami.
cremini mushrooms → baby bella mushrooms or button mushrooms. Button mushrooms will be milder; baby bellas are slightly more intense than cremini.