| 1 ounce | dried mushrooms |
| 4 tablespoons | olive oil divided |
| 1 each | onions minced |
| 1 tablespoon | garlic minced |
| 3 (8-ounce) containers | fresh cremini mushrooms sliced |
| 3 cups | farrow rinsed |
| 6-8 cups | vegetable stock hot |
| 1/2 cup | white wine |
| 1/2 cup | frozen green peas |
| 1/8 cup | truffle oil optional |
| 1/2 cup | Parmsean cheese Vegan or Dairy |
| salt and pepper to taste |
1. Soak dried mushrooms in warm water for at least 1 hour. Drain through a sieve or coffee filter and reserve mushroom water to add to vegetable stock. Chop dried mushrooms small.
2. Rinse Farrow and set aside. In a large skillet, add olive oil and heat over medium heat.
3. Add fresh mushrooms and saute until soft and water releases, about 10 minutes. Add dried, soft mushrooms and heat until cooked through about 2 more minutes. Remove from pan and add a couple of more tablespoons of olive oil. Add onions and garlic and saute for a couple of minutes until soft. When soft, add farro and stir coating all the kernels.
4. Add a half a cup of stock at a time and cook farro until tender to the tooth, much like arborio rice.
5. Cook for 18-30 minutes depending on how high your heat is and how hot your stock is.
6. When farro is cooked, add mushrooms back in, green peas, white wine, truffle oil if using and Parmesan cheese to taste. Add salt and pepper and serve hot.
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