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posted: 9/18/2013 6:04 AM

Farro Varnishkas with a Savory Mushroom Herb Sauce

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  • Dan Rich of Elgin prepared curried salmon fritters and a salad for his Cook of the Week Challenge exercise that required canned salmon, red pepper, farro and grapes.

       Dan Rich of Elgin prepared curried salmon fritters and a salad for his Cook of the Week Challenge exercise that required canned salmon, red pepper, farro and grapes.
    Patrick Kunzer | Staff Photographer

 

8 ounces cooked bow-tie pasta

1 package (8.8 ounces) precooked 10-minute farro

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1 egg white

½ teaspoon salt

1½ cups water

Sauce

4 ounces butter, divided

1 teaspoon olive oil

½ cup diced white onion

1½ cup white mushrooms, rough chopped

2 cups chicken stock

3 drops Kitchen Bouquets

Pinch garlic powder

1 tablespoon cornstarch

¼ cup water

2 tablespoons sage, oregano and rosemary finely chopped

Splash port wine

Cook bow-tie pasta until al dente; drain and set aside.

Cook farro by pan roasting over a medium flame for 3 minutes, then add the egg white to coat the farro. Add salt and water and simmer 8 minutes or until water is absorbed. Remove, and combine with bow-tie pasta (varnishkas).

For the sauce: Melt 2 tablespoons butter in a sauce pan. Add olive oil and sauté onion until translucent, 8 minutes. Add mushrooms and sauté for an additional 3 minutes, add chicken stock and kitchen bouquet and garlic powder. Cook for 2 minutes; thicken with cornstarch slurry (cornstarch and water). After sauce thickens, add 2 ounces butter, splash of port wine, and herbs to finish. Cook for 1 minute. Remove from heat and mix with farro and bow-tie pasta. Serve hot.

Serves four to six.

Dan Rich

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