Mushroom and Farro Pie

A savory pie featuring tender farro grain and cremini mushrooms, layered between flaky puff pastry with creamy ricotta and aromatic scallions. Perfect for a vegetarian main course.

6 servings

2 hr 45 min

Published October 4, 2025

Ingredients

•¾ cup farro or pearl barley
•3 cups water
•1 tablespoon unsalted butter
•1 tablespoon olive oil
•2 cloves garlic
•9 whole scallions
•1 pound cremini mushrooms
•¼ cup dry Madeira
•1 cup whole-milk ricotta
•1 package frozen all-butter puff pastry
•1 whole egg yolk
•1 teaspoon water

Cooking Instructions

1.
Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander, discarding soaking water.
30 min
2.
Bring farro, water (3 cups), and 1/4 teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes. Drain.
20 min
3.
While farro cooks, melt butter with oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and half of scallions, stirring frequently, 2 to 3 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon 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.
10 min
4.
Stir in ricotta, remaining scallions, and salt and pepper to taste.
5 min
5.
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.
30 min
6.
Put a large baking sheet on rack in middle of oven and preheat oven to 400°F.
15 min
7.
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.
10 min
8.
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.
45 min

Cooking Instructions

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

30 min

Bring farro, water (3 cups), and 1/4 teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes. Drain.

20 min

While farro cooks, melt butter with oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and half of scallions, stirring frequently, 2 to 3 minutes. Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon 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.

10 min

Stir in ricotta, remaining scallions, and salt and pepper to taste.

5 min

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.

30 min

Put a large baking sheet on rack in middle of oven and preheat oven to 400°F.

15 min

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.

10 min

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.

45 min