Wild Mushroom Fricasse over Farro

From Fresh Food Fast, by Peter Berley

Ingredients:

2 lbs mixed mushrooms

3 tablespoons olive oil

1.5 tsp sea salt

black pepper

1.5 cups farro

2 tablespoons unsalted butter

1 onion, thinly sliced

2 tsp flour

3 tablespoons finely chopped flat leaf parsley

2 tablespoons finely chopped thyme

2 tsp finely chopped rosemary

1 garlic clove, finely chopped

parmesan, grated

instructions:

1. Place a rimmed baking sheet in the oven and preheat to 450F.
2. Cut large mushrooms into 1-inch pieces, leaving small ones whole.
3. Toss mushrooms with olive oil and season with salt and pepper. Spread mushrooms on pan and roast 15 minutes.
4. Prepare farro. Cook on stovetop for about 25 minutes.
5. Melt butter in saute pan over high heat. Add the onion and salt. Cook until onions begin to brown, about 5 minutes. Reduce heat to low, cover the pan, and simmer for 5 minutes.
6. Transfer roasted mushrooms to pan with the onions. Add the flour and stir until the flour browns and begins to stick to the bottom of the pan, about 3 minutes.
7. Add the wine and 1/2 cup of water. Scrape up the brown bits from pan with wooden spoon and bring to boil. Simmer over low heat until sauce thickens, about 2 minutes.
8. Add herbs and garlic to the pan and simmer for another minute. Season with S&P. Serve over farro and sprinkle with cheese.