Asparagus and Mushroom Farro
Farro is categorically the best grain.
1 cup Farro, rinsed
4 cups Chicken or Veg Stock
3 tbsp Olive Oil
2 tbsp White Wine Vinegar
2 Garlic Cloves
1 bunch Oyster Mushrooms, tough stems removed, split lengthwise
5 Shiitake Mushrooms, diced
About 15 Asparagus, cut into ½ inch pieces
At least 1 cup of Fresh Grated Parmesan and/or Pecorino (parm is sweet and nutty, pec more sharp and salty ... if you have both on hand, we suggest using in harmony)
Salt + fresh ground black pepper
Salt to taste
Fresh Shaves of Parmesan
In a Dutch Oven or large pot, add olive oil and bring heat to medium.
Add mushrooms to sear, letting them cook undisturbed for about 2 minutes.
Add shallots + garlic to sweat, 1-2 minutes.
Add asparagus until barely tender.
Add farro and toast until fragrant, about 2 minutes.Deglaze with white wine. Cook about 1 minute until reduced and no longer smells pungent.
Add 3 cups chicken stock. Bring to a boil, then lower to simmer and cover 30 minutes, checking + stirring halfway through.
- While farro is cooking, prepare your raw shaved asparagus. Hold asparagus steady with one hand and use a peeler to shave long strands with the other.
- Check farro - if dry and not yet tender add more stock and continue cooking. When tender, there should still be some liquid in the pan. Once complete, add lots of parmesan and/or pecorino to create creamy sauce with the cooking liquid. Season with salt and freshly ground pepper.
- Toss raw shaved asparagus with a squeeze of lemon, drizzle of good olive oil and a sprinkle of salt. Place it atop the farro and finish it all off with shaves of parmesan and lots of fresh ground pepper!