Mushroom Farro Dish (Print Version)

# Ingredients:

→ Mushrooms

01 - 1/3 cup rehydrated chanterelles
02 - 1/2 cup soaked morels
03 - 100g fresh oyster mushrooms

→ Base Ingredients

04 - 1 clove garlic, finely chopped
05 - 1 shallot, minced
06 - 1/3 cup French-style lentils
07 - 1 cup farro grains

→ Liquids

08 - 4 cups organic chicken stock
09 - 1 teaspoon olive oil (extra virgin)
10 - 1/2 cup dry white wine

→ Finishing Ingredients

11 - 1/3 cup grated Pecorino or Parmesan
12 - 1/4 cup parsley, roughly chopped
13 - 1-2 teaspoons of truffle oil for flavor
14 - 2 tablespoons butter or ghee
15 - 1/2 teaspoon fine sea salt

# Instructions:

01 - Let the dried morels and chanterelles soften in some hot water for about 20 minutes.
02 - Keep the chicken stock warm on low heat in a saucepan.
03 - In a Dutch oven, sauté all the mushrooms in olive oil until golden and set aside.
04 - Sauté garlic and shallot, toss in the farro and lentils, then pour in wine and cook until it's mostly evaporated.
05 - Pour in the broth, cover, and let cook for half an hour, stirring halfway. Uncover for the last 8-10 minutes to thicken the mixture.
06 - Mix in the salt, ghee, cheese, and truffle oil. Sprinkle parsley on top and add extra cheese if you like.

# Notes:

01 - If you can't get specialty mushrooms, regular button ones can work.
02 - Truffle oil isn't essential but gives it a fancy flavor.

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