Ingredients for - Warm Farro and Mushroom Salad with Sherry Vinaigrette
How to cook deliciously - Warm Farro and Mushroom Salad with Sherry Vinaigrette
1. Stage
Preheat 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.
2. Stage
Increase 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.
3. Stage
In 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.
4. Stage
Heat 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.
5. Stage
In 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.
6. Stage
Return 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.
7. Stage
Make Ahead: The recipe can be prepared through Step 5; refrigerate overnight.
