This dish was inspired by my last trip to San Francisco because the mushrooms for sale in the farmers’ market were less expensive than they would ever be in New York City. I saw plenty of them in the Ferry Terminal and that made me wish I had access to a kitchen while on vacation.
Back at home, I bought a combination of hen of the woods, shiitake and oyster mushrooms for twice the price. When you make this on your own, try some chanterelles if you can add a few more bucks to your grocery budget and buy crimini and whites to add to the quantity without breaking the bank. A good Parmigiano-Reggiano cheese will do, but I like Pecorino better for this. Use a vegetable peeler to shave the cheese. Everything is quite pretty but you’d be even happier with the smell. —ext212
mix of wild mushrooms
Pecorino cheese, shaved
parsley, roughly chopped
In This Recipe
Heat the oven to 350º. In a medium saucepan, combine the farro and enough cold water to cover it by about an inch. Soak for 20 minutes. Drain well and return the farro to the pan, again covering it with cold water. Bring to a boil over high heat to cook. Lower the heat, cover and simmer for 20 minutes, until the farro is tender but still has some bite.
While the farro is cooking, toss the mushrooms with salt, pepper and olive oil in a large bowl. Spread the seasoned mushrooms out evenly on a lined baking sheet and put in the oven for 20 minutes.
When the farro is cooked, drain well and spread it on another baking sheet to cool. Do the same with the mushrooms once they are cooked. When both farro and mushrooms are close to room temperature, combine them in a serving bowl. Drizzle with some lemon juice and toss gently with Pecorino cheese and parsley.