FARRO WITH WILD MUSHROOMS AND HERBS

Farro with Wild Mushrooms and Herbs image

Provided by Sean Rembold

Yield Makes 8 servings

Number Of Ingredients 11

2 cups semi-pearled farro
Kosher salt
2 tablespoons (or more) olive oil
4 cups (about 8 ounces) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1" pieces
Freshly ground black pepper
1 cup low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme
Ingredient info: Semi-pearled farro is available at Italian markets and natural foods and specialty foods stores.

Steps:

Cook farro in boiling salted water until tender, about 20 minutes. Drain, let cool, and set aside. DO AHEAD: Farro can be made 2 days ahead. Cover and chill.
Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers (the oil needs to be very hot to crisp the mushrooms). Working in batches, add a single layer of mushrooms to skillet. Cook, turning once, until crisp and cooked through, 4-5 minutes. Transfer to a plate; season with salt and pepper.
Bring broth to a simmer in a medium saucepan over medium heat. Add farro and cook, stirring often, until heated through. Season farro with salt and pepper. Add butter and stir vigorously to combine and create a creamy texture. Add mushrooms, parsley, chives, and thyme; stir just to evenly incorporate. Serve immediately.