• Ingredients: 30
  • Serves: 8

Farro with wild mushrooms and herbs with ingredient info: semi-pearled farro is available at italian markets and natural foods and specialty foods stores..


  • Ingredient info: Semi-pearled farro is available at Italian markets and natural foods and specialty foods stores.

Pickled shallots:

Red onion jam:

  • 1 tbsp. olive oil
  • 1 medium red onion, thinly sliced
  • Kosher salt
  • 1/2 cup red wine
  • 1/4 cup red wine vinegar
  • 1 tbsp. sugar
  • 1/4 cinnamon stick
  • 1/2 star anise pod
  • 1/8 tsp. crushed red pepper flakes
  • 1/8 tsp. ground allspice

White onion soup:

  • 1/4 cup olive oil
  • 4 large white onions, thinly sliced
  • 1 leek, white and pale-green parts only, thinly sliced
  • 2 celery stalks, chopped
  • 4 garlic cloves
  • 1 serrano chile, seeded, chopped
  • 2 tbsps. chopped peeled ginger
  • Kosher salt
  • 1/2 cup dry white wine
  • 1/2 cup mirin
  • 1 cup heavy cream

Fontina toast and assembly:

  • 2 tbsps. unsalted butter
  • 2 slices brioche, quartered
  • 4 oz. Fontina cheese, grated
  • 1 tbsp. chopped fresh chives


  1. Step 1 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.
  2. Step 2 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).

    For this step you will need

  3. Step 3 Working in batches, add a single layer of mushrooms to skillet. Cook, turning once, until crisp and cooked through, 4–5 minutes.
  4. Step 4 Bring broth to a simmer in a medium saucepan over medium heat. Add farro and cook, stirring often, until heated through.

    For this step you will need

  5. Step 5 Season farro with salt and pepper. Add butter and stir vigorously to combine and create a creamy texture.

    For this step you will need