Farro, Caramelized Onion and Wild Mushroom Stuffing

3 cups boiling water

½ cup dried porcini mushrooms (about ½ ounce)

2 tablespoons olive oil, divided

2½ cups finely chopped onion

1½ cups uncooked farro

1 teaspoon kosher salt, divided

6 cups sliced shiitake mushroom caps (about 12 ounces mushrooms)

1 cup finely chopped celery

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

½ teaspoon freshly ground black pepper

½ cup dry white wine

Cooking spray

¼ cup celery leaves

Preparation

Combine 3 cups boiling water and dried porcini mushrooms in a bowl; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving the soaking liquid. Finely chop the mushrooms.

Heat oven to 350 degrees. Coat a 7-by-11-inch glass or ceramic baking dish with nonstick spray.

Heat 1 tablespoon oil in a large saucepan over medium-high heat; swirl to coat. Add onion; saute 2 minutes, stirring frequently. Reduce heat to low; cook 30 minutes or until onion is tender and lightly browned, stirring occasionally. Add reserved porcini liquid, chopped porcini, farro, and ½ teaspoon salt; cover. Bring to a boil; reduce heat, and simmer 30 minutes or until farro is al dente and liquid is reduced to about ⅓ cup. Remove from heat.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Add shiitake mushrooms, celery, thyme, and sage; sprinkle with remaining ½ teaspoon salt and pepper. Saute 6 minutes or until mushrooms are lightly browned, stirring occasionally. Add wine to skillet; cook 3 minutes or until liquid evaporates. Add shiitake mixture to farro mixture; stir to combine. Spoon stuffing into a prepared pan; cover dish with foil. Bake 30 minutes. Let stand for 5 minutes, and top with celery leaves.

Serves eight.

Sandra Gluck, Cooking Light, November 2011