1kg mixed mushrooms, cleaned (for example, oyster, shimeji, fresh shiitake, pine, enoki)
20g dried porcini mushrooms, soaked in hot water
4 sprigs thyme
2 cloves garlic, crushed
50g butter, cubed
50ml extra virgin olive oil
Juice of 1 lemon
400g farro, rinsed well
1 cup parsley leaves, finely chopped
1⁄2 cup dill, finely chopped
1⁄2 cup tarragon leaves, finely chopped 200g feta, crumbled
1⁄2 cup slivered almonds, toasted
Sea salt and black pepper
METHOD (SERVES 4-6 AS A MAIN MEAL OR 6-8 AS A SIDE DISH)
Slice or break up the mushrooms, depending on their size. Smaller mushrooms can be left whole. Heat a large fry pan to medium heat. Add half the butter, olive oil and the garlic. When the butter has melted, add the mushrooms to the pan, along with the whole thyme sprigs and season well with two big pinches of sea salt and black pepper. Turn up the heat to high and fry for 8-10 minutes, turning the mushrooms around in the pan often. Continue to cook until all the juices have evaporated and the mushrooms are golden. Turn off the heat and add the remaining butter, juice of half lemon and season to taste with salt and pepper.
Put farro in a large saucepan with plenty of water. Bring to boil, add a big pinch of salt and cook for 25-30 minutes until the grains are al dente. Drain.
Combine farro with mushrooms and herbs. Taste and adjust by adding more lemon juice, a couple glugs of olive oil, salt and pepper. Transfer to a large serving plate and top with crumbled feta and slivered almonds.
Source : Hetty McKinnon for The Design Files