Mushrooms, Tarragon & Farro

Another one for the mushroom lovers. Classic pairing with tarragon, this dish is earthy, balanced and works well with any protein. Easy to make more indulgent by adding cream, butter and/or white wine. Use any mushrooms that are on hand.

Ingredients

• Oyster mushrooms / Shiitake - sliced into 1/8 inch thickness - 1 cup

• Farro - 1/4 cup

• Tarragon - handful, chopped

• Chives - handful, chopped

• Lemon - 1/2 lemon - juiced

• Olive Oil

• Ground Sage - 1 Tsp

• Salt

• Black Pepper

• Manchego Cheese (Optional)

• White wine (optional) - 1/4 cup (Chardonnay)

• Garlic (optional)

Steps

1. Cook the farro separately in salted water, boiling for about 15-25 minutes, depending on package instructions. Strain the farro and set aside.

2. In a skillet, stick or non stick, add olive oil, medium heat, then the mushrooms and stir/keep moving.

3. After about 5 minutes of cooking, add ground sage

4. Keep adding olive oil if the pan is drying up.

5. Keep stirring until the mushrooms have browned , about 10 minutes for thicker pieces.

6. If using garlic and white wine, add at this part of the process. Reduce the wine by half.

7. Add farro, chives and tarragon and continue to stir for about 3 minutes. Add lemon, salt and black pepper to taste.

8. Finish with shaved manchego , or your favorite cheese (optional)