Farro Ragoût with Mushrooms, Garlic, and Poached Egg

Offering a contrast of textures, this breakfast dish is at once elegant and satisfying. 



  • 3 cups water
  • 1 cup farro 

Garlic Purée:

  • 1/4 cup peeled garlic cloves 
  • 1 cup olive oil
  • 1 cup milk
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Onion Purée:

  • 1 tablespoon butter
  • 1 onion, thinly sliced
  • 1 teaspoon salt
  • 1/2 cup milk 


  • 2 tablespoons olive oil
  • 5 cups sliced mixed mushrooms, such as honshimejis, wood-ears, maitakes, or chanterelles
  • 1/2 tablespoon butter
  • 1 small shallot, thinly sliced
  • 1 clove garlic, grated
  • 1 tablespoon brandy
  • 1 tablespoon sherry vinegar, plus more if needed
  • 1 tablespoon soy sauce
  • 5 chives, chopped
  • 1 sprig parsley, chopped 
  • Leaves from 1 sprig savory (optional)
  • Leaves from 1 sprig thyme
  • Salt and black pepper to taste

Poached Eggs:

  • 4 cups water
  • 1 tablespoon white vinegar
  • 4 eggs

To Serve:

  • Arugula, mizuna, or watercress


Make the farro: combine the water and farro in a large sauce pot. Bring to a simmer, cover, and cook until the farro is tender and most of the water has been absorbed, about 45 to 55 minutes. Drain and reserve. 

While the farro cooks, make the garlic and onion purées: cover the garlic with cold water in a small sauce pot. Bring to a rolling boil over high heat. Boil for 3 minutes. Drain the water from the pot. Repeat three more times. Cover the garlic with the olive oil. Cook over low heat, until the oil is bubbling very gently. Continue to cook until the garlic is light golden brown, about 7 to 10 minutes. Use a metal slotted spoon to remove the garlic from the oil. Let the oil cool completely, then discard or reserve for another use. 

Place the garlic in a small saucepot. Cover with the milk. Bring to a simmer over medium-low heat. Simmer for 10 to 12 minutes. In a blender or food processor, purée the garlic and milk until very smooth. Add the salt and pepper. Purée to combine. Reserve.

Make the onion purée: melt the butter in a large sauté pan over medium heat. Add the onions and salt. Cook until the onions are just beginning to brown, about 7 to 10 minutes. Cover the onions with the milk and simmer for 10 minutes. Transfer the onions and milk to a blender or food processor and purée until very smooth. Reserve.

Make the mushrooms: heat a large cast-iron pan on high heat until very hot. Lower the heat to medium and add the olive oil. Add the mushrooms and stir to coat. Cook, without stirring, for 3 to 5 minutes. (The mushrooms should sear and begin to brown.) Add the butter. Sauté until the mushrooms are brown all over, about 3 minutes. Add the shallots and sauté for another 2 minutes. Add the garlic and stir to combine. Add the brandy, sherry vinegar, and soy sauce. Scrape up any browned bits from the bottom of the pan. Add the chives, parsley, savory, and thyme; stir to combine. Season to taste with salt and pepper. 

To serve, place a small spoonful of garlic purée in the bottom of each serving bowl. Combine the farro with the onion purée. Season to taste with salt and pepper. If desired, add a few drops of sherry vinegar. Divide the farro mixture among the serving bowls. Top with sautéed mushrooms. 

Bring the water and white vinegar to a boil in a large sauce pot. Reduce to a steady simmer. Working with one egg at a time, crack an egg into a small bowl, then gently drop it into the simmering water. Poach until the white is set, about 3 minutes. Carefully remove with a slotted spoon and place on a serving of farro. Repeat with the remaining eggs.

Garnish with the arugula, mizuna, or watercress.


4 servings