Farro with Cremini Mushrooms, Walnuts and Feta is a satisfying vegetarian lunch or side dish.

I like to think of myself as a selective perfectionist. When it comes to laundry, stacking the dishwasher and all general cleaning slash organizational tasks? Not a perfectionist. Budgeting? Time management? Nope nope. But when it comes to my food and my photography, I put a tremendous amount of pressure on myself. 

Farro with Cremini Mushrooms, Walnuts and Feta is a satisfying vegetarian lunch or side dish.

About 10 years ago it seemed like everyone I knew was signing up for acupuncture school. It was the new big career and everyone wanted to jump on that bandwagon. I even considered it briefly and then imagined myself trying to stick a needle in someone.

Farro with Cremini Mushrooms, Walnuts and Feta is a satisfying vegetarian lunch or side dish.

Right now I find myself in a similar career bubble in the sense that so many people seem to be diving headfirst into the world of food blogging and the food industry in general. This field is flooded right now. And in my opinion, the only way to succeed when the pool is spilling over is to be a perfectionist. Or really lucky. Or both.

Farro with Cremini Mushrooms, Walnuts and Feta is a satisfying vegetarian lunch or side dish.

Jeff often has to remind me that “not everything can be an A.” I disagree but I’m trying to be more gentle with myself. When my recipes and food photography aren’t an A, I feel like a failure. But with this many fish in the water, it feels like that’s my best chance of success. I need to be a selective perfectionist.

Farro with Cremini Mushrooms, Walnuts and Feta
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 2 teaspoons extra virgin olive oil
  • 2½ cups cremini mushrooms, roughly chopped
  • 1 clove garlic, minced
  • 2½ cups cooked farro
  • ⅓ cup toasted walnuts, chopped
  • 1 tablespoon roasted walnut oil (extra virgin olive oil may be substituted)
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon kosher salt, or to taste
  • fresh ground black pepper to taste
  • good quality feta cheese to taste
  1. In a large saute pan, heat the olive oil over medium low. Add the mushrooms along with a pinch of salt and cook until their water has released and the mushrooms are slightly darker, soft, and fragrant, approximately 5 minutes. Add the garlic and cook for another 1-2 minutes.
  2. In a large bowl, toss together the mushrooms, farro, walnuts, walnut oil, lemon juice and parsley. Season with salt and pepper to taste.
  3. Top each serving with feta.


  • http://realfoodbydad.com Matt Robinson

    Absolutely beautiful as ALWAYS. This sounds amazing!!

  • http://diethood.com Kate @ Diethood

    Quite frankly, your food knocks me off my chair each and every time, as do your photos. Super glad you didn’t do the acupuncture-bit!! (what the?!? haha). I think, and many will agree, this farro-dish is as perfect as it gets – gorgeous, flavorful and authentic.

  • Candice

    Looks very hearty.

  • http://tutti-dolci.com Laura (Tutti Dolci)

    I love cremini mushrooms, what great flavors!

  • http://tramplingrose.com Rachel

    Your photos are absolutely GORGEOUS. I wish I liked mushrooms (I know, I’m weird!), because this looks delicious.

  • Alyson

    I would definitely poach an egg and serve with!

  • http://www.simplyhealthyfam.blogspot.com Gwen @simplyhealthyfamily

    LOL, I totally know what you mean about being a selective perfectionist (you can count on me using that term often). It definitley shows in your blog, I love your recipes and your style!

  • http://www.tasteloveandnourish.com Caroline

    I totally get that…I weave in and out of perfectionism…some days, I’m just too tired to be perfect! ;) THIS dish and your photography is….perfect. A+++

  • http://www.countrycleaver.com Megan {Country Cleaver}

    I completely agree about selective perfectionism especially in this “job market” of ours. You’re always absolutely amazing and this farro looks divine.

  • http://www.onesmallpot.com Deepa@onesmallpot

    I think you’re an A!! This dish reminds me of something I had in Tuscany, which I loved. And the photos, as always, are gorgeous :-)

  • Tanya C.

    I made this today, with a few adjustments as I went with what was in my pantry (roasted sunflower seeds replaced the walnuts and no cheese) and it was wonderful. Such lovely flavors. My only disappointment was that my 3 year old finished my plate when I got up to answer the doorbell.