Recipe - Farro With Porcini And Wild Mushrooms

2 cup Wholegrain Italian farro
6 cup Water
Salt
One half ounce Dried porcini mushrooms;
(One half cup)
1 cup Hot water
1 tablespoon Extravirgin olive oil
8 ounce Shiitake mushrooms; stems
removed and cut or sliced up One fourth inch
thick
8 ounce White mushrooms; cleaned and
cut or sliced up One fourth inch thick
1 small Onion; peeled and cut or sliced up 1/4
inch thick
2 Cloves garlic; crushed
2 tablespoon Chopped fresh marjoram
leaves
1 teaspoon Chopped fresh rosemary
One half teaspoon Grated orange zest
Salt and freshly ground
black pepper
1 cup Dry white wine
4 ounce Freshly grated Asiago
cheese; (optional)

Serves 4 to 6. Rinse farro in a strainer under cold water. Put farro and 6
cups of water into a 4quart 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 MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 25,
1998