Farro, mushrooms, and fried eggs make these Farro Bowls with Mushroom & Egg hearty, cozy, and full of earthy flavor — your new weeknight favorite.

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Okay, confession time — I made this Farro Bowls with Mushroom & Egg recipe by accident. You know those evenings when you open your fridge, stare blankly, and think, How did I spend $200 on groceries and still have nothing to eat? That was me. I had mushrooms on their last day, a few eggs (because I always have eggs), and farro — which I’d bought months ago in a “healthy grains” phase I never quite committed to.

So I threw the farro in some broth, sautéed the mushrooms, and — not to sound dramatic — but my kitchen started smelling like the kind of café you’d stumble upon in Paris on a rainy morning. When I topped it all with a fried egg, that silky yolk dripping down into the chewy farro… yeah, that was the moment. It reminded me of a breakfast I once had on a cold morning in Edinburgh, sitting by a fogged-up window with a cup of coffee, watching locals hustle past in the drizzle. Somehow, this simple bowl brought that memory right back.

Now it’s one of those dishes I make when I want to feel grounded — when life feels loud, and I just need something warm and unfussy that makes me exhale.

Why You’ll Love This Farro Bowls with Mushroom & Egg Recipe?

There’s something about this recipe that just gets you. It’s hearty but not heavy, rustic but still feels kind of fancy — like the kind of meal you’d get at a farm-to-table spot that charges $18 for “grain bowl bliss.” The farro has that perfect chew, the mushrooms give it depth and earthiness, and the fried egg… well, the yolk is basically the sauce.

And don’t even get me started on the herb yogurt — it’s fresh, garlicky, and cool, the perfect balance to everything else. This dish fits every mood: cozy dinner, lazy brunch, even meal-prepped lunches if you’re one of those organized people (teach me your ways, seriously).

It’s simple enough for a Tuesday, but feels like something you’d proudly serve on a Sunday morning with mimosas.

Ingredient Notes:

Let’s be honest — half the fun of cooking is tinkering. Here’s what’s going on in this dish and how you can make it your own.

• Farro: If you’ve never tried it, think of farro as rice’s more interesting cousin. It’s nutty, chewy, and hearty — perfect for soaking up flavor. I like using semi-pearled farro because it cooks faster but still keeps that satisfying bite.

• Mushrooms: I used cremini because they’re meaty and flavorful, but you can go wild with shiitake or oyster mushrooms if you’re feeling fancy. The key is not to stir too much — let them sit and brown. Trust me, the caramelization is worth the wait.

• Eggs: I’m a sucker for a crispy-edged, runny-yolk fried egg, but poached or even soft-boiled works. There’s no wrong way to do eggs here — well, unless you overcook the yolk. Then we might have to talk.

• Greek Yogurt: The creamy herbed yogurt gives this dish its “wow” factor. It cools everything down and adds tang.

• Parsley & Garlic: They’re the backbone of the yogurt sauce — bright, fresh, and aromatic. But don’t stress if you’ve only got cilantro or basil; they’ll do just fine.

A little side note? Salt as you go. It sounds fussy, but layering seasoning makes everything pop in the end.

How To Make Farro Bowls with Mushroom & Egg?

Step 1: Soak the Farro
Start by soaking your farro in vegetable broth. It gives it a jumpstart on cooking and adds flavor from the inside out. You can totally skip this if you’re short on time, but it does make a difference — kind of like marinating your grains.

Step 2: Sear the Mushrooms
Heat a bit of oil in your skillet and toss in half the mushrooms. Here’s the trick — don’t touch them. Let them sit for five minutes to get that deep, golden sear. It’s hard, I know. We’re natural stirrers. But patience pays off. Once they’re beautifully browned, flip them and cook the other side. Season with salt and pepper and set aside.

Step 3: Sauté the Rest
Add olive oil, the remaining mushrooms, onions, and garlic to the pan. Your kitchen should smell incredible right about now. Cook until everything softens and the onions turn translucent. Stir the browned mushrooms back in.

Step 4: Cook the Farro
Pour the soaked farro and broth right into the same pan. Scrape up all those brown bits (they’re flavor gold). Bring it to a simmer, add salt and pepper, and let it cook for about 30 minutes — until tender but still a little chewy. If it starts to look dry, splash in more broth.

Step 5: Make the Herb Yogurt
In a small bowl, mix together Greek yogurt, parsley, garlic, a bit of water, salt, and pepper. Adjust to taste — you want it smooth and creamy but not runny. Chill it while you make the eggs.

Step 6: Fry the Eggs
This is my favorite part. Heat olive oil in a nonstick skillet, crack in the eggs, and just watch. When the edges start to crisp, cover the pan for a minute or so to set the whites but keep the yolks soft. Sprinkle with salt and pepper. Repeat for the rest.

Step 7: Assemble
Spoon the warm mushroom farro into bowls, top each with a fried egg, and add a generous dollop of that herb yogurt. Break the yolk, swirl it all together, and try not to grin like a maniac.

Storage Options:

These bowls keep surprisingly well. Store the farro, eggs, and yogurt separately. The farro lasts up to four days in the fridge; the yogurt about three. The eggs? Two, maybe three days if you don’t mind them less-than-perfectly runny.

When reheating, splash a little broth or water into the farro to wake it up again. And honestly, if you can, fry a fresh egg. It takes two minutes, and it’s worth every one of them.

Variations and Substitutions:

The beauty of this dish is that it’s endlessly adaptable. Change it up depending on what’s in your fridge or what kind of mood you’re in.

• Make It Vegan: Skip the egg and yogurt, and top with crispy tofu or a drizzle of tahini sauce.

• Switch the Grain: Quinoa, barley, or brown rice all work — use whatever’s lurking in your pantry.

• Add Veggies: Toss in spinach, kale, or roasted carrots at the end. It adds color and crunch.

• Add Spice: Craving heat? Red pepper flakes or chili oil will do the trick.

• Mix Up the Herbs: Basil, dill, or even mint changes the whole vibe.

Basically, this recipe is more of a “choose your own adventure” situation.

What to Serve with Farro Bowls with Mushroom & Egg?

These Farro Bowls with Mushroom & Egg are a full meal on their own, but you can easily dress them up if you’re feeding a crowd (or just want an excuse for bread — I always want an excuse for bread).

• Crusty Bread: Because scooping up leftover yogurt and yolk is a ritual, not a choice.

• Simple Green Salad: Something tangy to balance all that earthiness.

• Roasted Veggies: Try roasted carrots, Brussels sprouts, or even beets if you’re feeling wild.

• A Glass of Wine: Sauvignon Blanc if it’s lunch, Pinot Noir if it’s dinner. (And if it’s 3 p.m. on a Thursday, I’m not judging.)

Frequently Asked Questions:

Can I make this ahead of time?
Totally. It’s meal-prep friendly — just store everything separately and assemble when ready to eat.

What can I use instead of farro?
Quinoa or brown rice are great swaps. Even couscous if you’re in a rush.

How do I make the eggs perfect?
Medium heat, patience, and a lid. And maybe a little faith.

If there’s one thing I love about this Farro Bowls with Mushroom & Egg recipe, it’s how it manages to feel fancy without actually being fancy. It’s the kind of meal that reminds you that simple food — grains, mushrooms, eggs — can still feel luxurious when done right.

So next time you’re tired, hungry, and halfway to ordering takeout, just remember this one. Grab some farro, crack a few eggs, and treat yourself to a cozy bowl of comfort. And hey, if you eat it standing at the counter straight from the pan… you’re in good company.

Keep the Flavor Coming – Try These:

Easy Rotel Sausage Crescents

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Pumpkin Pecan Cobbler

Farro Bowls with Mushroom & Egg

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

A hearty and elegant dish, these Farro Bowls with Mushroom & Egg combine earthy farro, seared mushrooms, and a perfectly fried egg, finished with a creamy herb yogurt for a comforting yet refined meal.

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4 Servings

Ingredients

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For the Mushroom Farro:

• 3 c vegetable broth plus more if needed
• 1 c semi-pearled farro see note
• 1 tbsp canola oil
• 8 oz cremini mushrooms cleaned, thinly sliced, and divided
• ¾ tsp salt divided
• ½ tsp black pepper divided
• 2 tbsp extra-virgin olive oil
• 1 medium onion finely diced
• 4 cloves garlic finely minced

For the Herb Yogurt:

• 1 c full-fat Greek yogurt
• ½ c flat-leaf parsley finely minced
• 1 small garlic clove grated or finely minced
• 3 tbsp water
• Salt to taste
• Black pepper to taste

For the Fried Eggs:

• 4 large eggs
• 4 tsp extra-virgin olive oil
• Salt to taste
• Black pepper to taste

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Instructions

 

Prepare the Farro:

1. Place the farro in a medium bowl and cover with vegetable broth. Allow it to soak while preparing the mushrooms. Soaking enhances flavor and shortens cooking time.

Sear the Mushrooms:

1. Heat the canola oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil shimmers, add half of the sliced mushrooms. Allow them to cook undisturbed for approximately 5 minutes, or until the undersides are deeply browned. Turn and cook for an additional 3 to 4 minutes until evenly seared. Remove from the pan and season with ⅛ tsp salt and ⅛ tsp black pepper.

Sauté the Aromatics:

1. Reduce the heat to medium-low and add the olive oil. Incorporate the remaining mushrooms, diced onion, and minced garlic. Sauté gently for 8 to 10 minutes, stirring occasionally, until the onions are translucent and fragrant. Season with another ⅛ tsp salt and ⅛ tsp black pepper. Return the reserved mushrooms to the pan and combine.

Cook the Farro:

1. Pour the soaked farro and its broth into the skillet with the vegetables. Stir, scraping up any browned bits from the bottom of the pan. Bring to a boil, then lower the heat to a simmer. Season with ½ tsp salt and ¼ tsp black pepper. Simmer uncovered for about 30 minutes, stirring occasionally, until the farro is tender yet retains a pleasant chew. If the mixture becomes too dry, add additional broth, ½ cup at a time. Taste and adjust seasoning as needed. Cover to keep warm.

Prepare the Herb Yogurt:

1. In a small bowl, combine the Greek yogurt, parsley, garlic, and water. Mix until smooth and creamy. Season with salt and black pepper to taste. Chill until ready to serve.

Fry the Eggs:

1. Heat 2 tsp olive oil in a non-stick skillet over medium heat. Carefully crack two eggs into the skillet and cook for about 1 minute, until the whites begin to set and the edges turn crisp. Cover the pan for 1 to 2 minutes to set the whites completely while leaving the yolks soft. Season lightly with salt and pepper. Transfer to a plate and repeat with the remaining eggs.

Assemble the Bowls:

1. Divide the mushroom farro evenly among four serving bowls. Top each portion with a fried egg and a generous spoonful of the herb yogurt. Serve immediately while warm.

Notes

To make this dish gluten-free, substitute farro with a naturally gluten-free grain such as quinoa, brown rice, or buckwheat. Each will offer a slightly different texture: quinoa will be lighter and fluffier, while brown rice and buckwheat add a heartier consistency. Ensure the vegetable broth used is certified gluten-free, as some commercial varieties may contain wheat-based additives. All other ingredients in this recipe are naturally gluten-free.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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