| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegetarian | Grains and, Main dishes, Vegetarian, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | c | Whole-grain Italian farro |
| 6 | c | Water |
| Salt | ||
| 1/2 | oz | Dried porcini mushrooms; (1/2 cup) |
| 1 | c | Hot water |
| 1 | tb | Extra-virgin olive oil |
| 8 | oz | Shiitake mushrooms; stems removed and sliced 1/4 inch thick |
| 8 | oz | White mushrooms; cleaned and sliced 1/4 inch thick |
| 1 | sm | Onion; peeled and sliced 1/4 inch thick |
| 2 | Cloves garlic; crushed | |
| 2 | tb | Chopped fresh marjoram leaves |
| 1 | ts | Chopped fresh rosemary |
| 1/2 | ts | Grated orange zest |
| Salt and freshly ground black pepper | ||
| 1 | c | Dry white wine |
| 4 | oz | Freshly grated Asiago cheese; (optional) |
INSTRUCTIONS
Serves 4 to 6. Rinse farro in a strainer under cold water. Put farro and 6 cups of water into a 4-quart saucepan and salt to taste. Bring to a gentle simmer, cover and cook 30 to 40 minutes or until tender. Drain. Rinse the porcini mushrooms under cold running water to clean. Soak in 1 cup hot water for about 20 minutes. 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 until the onion is clear and the mushrooms have softened. Pour in the soaking liquid and coo until it evaporates. Add the orange zest, salt and pepper to taste and the wine and cook until the liquid is reduced to a thin glaze. Spoon the mushrooms over the farro and sprinkle with the cheese just before serving. Recipe by: Cooking class at Byerly's with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen <[email protected]> on Apr 25, 1998
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