MUSHROOM FARRO

Use a mix of denser mushrooms like porcini, crimini, baby Bella, and white mushrooms as a base. Include fun shaped mushrooms like oyster, trumpet, maitake, small shiitakes etc, to top for variation on texture. If using unwashed mushrooms, clean with a damp towel to prevent water-logging the mushrooms. They won’t sauté if they soak too much water. I’d want to include chanterelles but I find them impossible to clean without sautéing to mush. 

Sauté mushrooms in batches with butter or neutral flavored oil - I like avocado oil to keep the dish vegan. The mushrooms take on a lot of the flavor of the oil, so if you’re using canola or olive oil, you’ll taste it. Season to taste with garlic salt and black pepper. If the mushrooms are too dry in the sauté pan, add a little stock or water to bring them back. 

Cooked mushrooms can be left on a baking sheet to stay warm or reheat later. 

Either concurrently in a different pot, or in the same pan used to cook the mushrooms after, cook farro according to instructions. I like to use stock instead of water for a little extra flavor. My favorite stock is just adding Better Than Bouillon to water per instructions. There's a vegan version that is super yummy. There may be excess liquid when it’s done cooking, so make sure to drain when done. Farro should be a slightly chewy when done. They’re pretty forgiving - hard to overcook them. 

Season farro to taste with garlic salt remembering that mushrooms will also help flavor the farro. Mix in a few tablespoons of the truffle to keep from sticking too much and to prevent drying out. If wanting to make the farro creamier, I like to mix in a whole package of Boursin's vegan garlic and herb spread. The dairy version should be a suitable alternative. Parmesan would probably also be great.

Store farro and mushrooms in separate baking trays/sheets if reheating to eat later. Reheat in a warm oven. You can stack the mushroom tray on top of the farro to cover the farro from losing too much moisture and to crisp (they don’t get that crispy) the mushrooms on top. It’ll save some space for other party guest dishes in the oven.

To serve, mix the dense mushrooms and farro and a good handful of rough chopped parsley or thyme or both! Fried sage would be nice too. Then top with the prettier mushrooms. 

Drizzle truffle oil to you heart’s delight on top of mushrooms and farro.

Garnish with extra green herbs and parm if you wish!

Enjoy!