Farro with Porcini, Chanterelles and Mascarpone

Transfer the mushroom powder to a bowl and cover with warm water. Allow the mushrooms to reconstitute for at least 10 minutes.

Ingredients

240 mL of Dried Mushrooms

240 mL of Dried Porcini Mushrooms

240 mL of Chanterelle Mushrooms

240 mL of Warm Water

Equipment

Bowl

Pour the mushroom soaking liquid into a pot, add salt, and bring to a boil. Stir in the farro, reduce the heat to a simmer, and cook for approximately 40 minutes until the liquid is absorbed and the farro is tender yet al dente.

Ingredients

5 mL of Salt

240 mL of Farro

240 mL of Dried Mushrooms

Equipment

Pot

While the farro simmers, melt butter in a large skillet over medium-high heat. Add the chanterelle mushrooms in batches, ensuring not to crowd the pan, and sauté until they are lightly browned and firm.

Ingredients

240 mL of Dried Mushrooms

240 mL of Dried Porcini Mushrooms

240 mL of Chanterelle Mushrooms

240 mL of Farro

30 mL of Butter

Equipment

Frying Pan

Stir the mascarpone cheese into the cooked farro, then fold in most of the sautéed chanterelles, reserving a small portion for garnish.

Ingredients

240 mL of Chanterelle Mushrooms

240 mL of Farro

60 mL of Mascarpone

Equipment

Wooden Spoon

Season the dish to taste with salt and garnish with freshly chopped chives and parsley before serving.

Ingredients

2½ mL of Salt

15 mL of Chives

15 mL of Parsley