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1. Heat olive oil in a large, wide skillet or braiser over medium-high heat. Add the onion with a pinch of salt and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden.
1 piece Yellow onion, finely diced,
3 tbsp Extra virgin olive oil,
Salt
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2. Add the mushrooms to the pan in a single layer. Do not stir for the first 3–4 minutes — let them develop a deep golden-brown sear. Then stir and continue cooking for another 3 minutes until well browned all over.
400 g Mixed mushrooms (cremini and shiitake), sliced
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3. Reduce heat to medium. Add the garlic, chili flakes, and thyme sprigs and cook for 1–2 minutes until the garlic is fragrant and just starting to turn golden. Stir in the tomato paste and soy sauce and cook for 1 minute, coating the mushrooms.
4 clove Garlic cloves, thinly sliced,
1 tbsp Tomato paste,
1 tbsp Soy sauce,
4 piece Fresh thyme sprigs,
0.5 tsp Chili flakes
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4. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes. Add the farro and stir to coat it in the aromatics for 1 minute.
1.5 cup Farro,
0.5 cup Dry white wine
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5. Pour in the vegetable stock, season generously with salt and black pepper, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 25–30 minutes, stirring every 10 minutes, until the farro is tender and chewy and most of the liquid has been absorbed. If the pan looks dry before the farro is tender, add a splash more stock or water.
3 cup Vegetable stock,
Salt,
Black pepper, freshly ground
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6. Remove the thyme sprigs. Fold in the baby spinach in two or three additions, stirring until just wilted, about 2 minutes. Squeeze over the lemon juice and stir in half the Parmigiano-Reggiano. Taste and adjust seasoning.
3 cup Baby spinach,
20 g Parmigiano-Reggiano, finely grated,
0.5 piece Lemon
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7. Serve directly from the skillet, topped with the remaining Parmigiano-Reggiano and a drizzle of extra virgin olive oil.
3 tbsp Extra virgin olive oil,
20 g Parmigiano-Reggiano, finely grated
