Ingredients
3/4 c. walnuts
1 1/2 lb. shiitake mushrooms
3/4 c. plus 2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper
1 shallot
c. sherry vinegar
1 tsp. chopped thyme
6 c. chicken stock
1/2 oz. dried porcini mushrooms
1 medium onion
1 garlic clove
2 c. farro
1 bay leaf
c. Chopped flat-leaf parsley
Preparation
Step 1Preheat the oven to 350 degrees F. In a pie plate, toast the walnuts for 10 minutes, or until well browned. Let cool, then coarsely chop.Step 2Increase the oven temperature to 425 degrees F. In a bowl, toss the shiitake with 1/4 cup of the oil and season with salt and pepper. Spread the shiitake on the baking sheet and roast for about 25 minutes, or until tender and browned around the edges.Step 3In a small bowl, cover the shallot with the sherry vinegar and let stand for 10 minutes. Add the thyme and whisk in 1/2 cup of the oil. Season with salt and pepper.Step 4Heat 1 cup of the chicken stock in a microwave oven. Add the porcini and let stand for 10 minutes. Remove the porcini and coarsely chop; pour the soaking liquid into a bowl, stopping before you reach the grit.Step 5In a saucepan, heat the remaining 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat until translucent, 6 minutes. Add the farro, porcini and their soaking liquid, the remaining 5 cups of stock and the bay leaf. Bring to a simmer, then cover and cook over moderately low heat until the farro is tender, about 20 minutes. Drain well; discard the bay leaf.Step 6Return the farro to the saucepan and toss with the walnuts, shiitake, sherry vinaigrette and parsley and season with salt and pepper. Transfer to a bowl and serve warm or at room temperature.Step 7Make Ahead: The recipe can be prepared through Step 5; refrigerate overnight.
