3/4cupthinly sliced shallotabout 3-4 large shallots
2clovesvery thinly sliced garlic
1lbcleaned and chopped mushrooms of choiceI used sliced button mushrooms, but shiitake, chopped portobello, and chanterelles would all be great
Salt and freshly ground pepperas needed
1-2teaspoonssherry or white wine vinegarto taste
Optional: 1 cup cooked legumessuch as chickpeas, white beans, or adzuki beans
Cook the farro according to package instructions.
While the farro is simmering, add the olive oil to a large, deep skillet over medium heat. Add the shallots. Cook for 2 minutes, stirring constantly, or until the shallots are soft. Add the garlic and cook for another 2 minutes, stirring constantly. Add the mushrooms to the pan and give them a pinch of salt. Cook, stirring frequently, for 5-8 minutes, or until the mushrooms have released their juices and are soft, tender, and reduced in size. Add the white wine to the skillet, if using, and continue cooking until the wine has almost completely cooked down (a couple minutes). Stir in the thyme.
When the farro is ready, add it to the skillet and stir everything well to combine. Add vinegar and additional salt and pepper to taste. Stir in the beans, if using. Heat everything through, then serve.
Leftover farro will keep in an airtight container in the fridge for up to 4 days.