| 250 ml Whole Farro | |
| 2 EL extra virgin olive oil | |
| 230g Cremini mushrooms trimmed and chopped coarse | |
| 1 shallot, minced | |
| 1 TL minced fresh thyme | |
| 2 EL dry sherry | |
| 2 EL minced fresh parsley | |
| 1 TL sherry vinegar |
| 1. | Bring 3.5 L of water to a boil in a Dutch oven. Add farro and 1 EL salt, and cook until tender - 10 to 20 minutes. Drain farro, and transfer to a large bowl. Cover to keep warm. |
| 2. | Meanwhile, heat oil in 12 inch skillet over medium high heat until shimmering. Add mushrooms, shallot, thyme and 1/4 tsp salt and cook, stirring frequently, until moisture has evaporated and mushroom / shallot mixture starts to brown - 5 to 8 minutes. Stir in sherry and cook, scraping up any browned bits, until pan is almost dry - 1 to 2 minutes |
| 3. | Add farro and cook, stirring constantly, until heated through - about 1 minute. Off heat, stir in parsley and vinegar. Season with salt and pepper to taste, and serve. |