In farro with mushrooms the farro is taking the place of rice which would have made this dish mushroom risotto. Farro is a tasty grain and kind of looks like brown rice’s big brother with a nuttier flavor and a more pronounced chew. The nice thing about farrotto is that you do not have to stir it constantly like risotto. After sautéing the mushroom, garlic, and onions it just cooks at a low simmer for about 50 minutes and then you uncover it, turn up the heat, and reduce the leftover liquid while stirring hard to create a sauce.
It is pretty homely looking so I made a salad to brighten our plates up.
We used some chicken and beef stock and some pancetta to bolster the flavor of this dish but you could easily make this vegan by using vegetable stock and make it heartier by using additional stock from soaking dried porcini mushrooms. The jumping off point for our dish is NY Times Cooking, Farro with Mushrooms. (Unfortunately no longer a free site)