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Farro With Porcini And Wild Mushrooms
Ingredients
- 2 c. Whole-grain Italian farro
- 6 c. Water Salt
- 1/2 ounce Dry porcini mushrooms, (1/2 c.)
- 1 c. Warm water
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 8 ounce Shiitake mushrooms, stems removed and sliced 1/4 inch thick
- 8 ounce White mushrooms, cleaned and sliced 1/4 inch thick
- 1 sm Onion, peeled and sliced 1/4 inch thick
- 2 x Cloves garlic, crushed
- 2 Tbsp. Minced fresh marjoram leaves
- 1 tsp Minced fresh rosemary
- 1/2 tsp Grated orange zest Salt and freshly grnd black pepper
- 1 c. Dry white wine
- 4 ounce Freshly grated Asiago cheese, (optional)
Directions
- Serves 4 to 6. Rinse farro in a strainer under cool water. Put farro and 6 c. of water into a 4-qt saucepan and salt to taste. Bring to a gentle simmer, cover and cook 30 to 40 min or possibly till tender. Drain.
- Rinse the porcini mushrooms under cool running water to clean. Soak in 1 c. warm water for about 20 min. Remove mushrooms from the soaking liquid and gently squeeze. Pour the soaking water through a sieve lined with a paper towel and reserve. Coarsely chop the mushrooms.
- Heat the oil in a large sauce pan over medium high. Stir in the porcini, shiitake and white mushrooms with the onion, garlic and herbs and saute/fry till the onion is clear and the mushrooms have softened. Pour in the soaking liquid and coo till it evaporates. Add in the orange zest, salt and pepper to taste and the wine and cook till the liquid is reduced to a thin glaze. Spoon the mushrooms over the farro and sprinkle with the cheese just before serving.
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