Herby Mushroom Farro Bowl

In a wide, heavy-bottomed pan over medium heat, add 3 tablespoons of oOlive Oil (3 Tbsp) and 3 tablespoons of Unsalted Butter (3 Tbsp).

Once the butter is melted, add in the thinly sliced Leek (1) and 1 pound of shredded Mushrooms (455 g). Season with Salt (to taste) and Ground Black Pepper (to taste). Sauté until the mushrooms are cooked down, and crispy, and release their oil. Add the crushed Garlic (4 cloves) towards the end of sautéing.

Use a slotted spoon to scoop out the mushroom-leek mixture, leaving any excess liquids and bits behind in the pan. The goal is to keep the mushrooms crispy while retaining flavor in the pan.

In the same pan (no need to clean it), over medium-high heat, add the Farro (285 g). Toast the farro for approximately 5 minutes until it becomes fragrant and turns golden brown. If needed, add more olive oil and butter.

Add enough Vegetable Stock (2.4 L) to cover the farro and season lightly with salt (keep in mind there's cheese coming later, so don't oversalt). Bring it to a boil.

Reduce the heat to medium-low, maintaining a strong simmer. Stir occasionally and allow the farro to absorb the liquid. It should have a slightly loose consistency. Add the Shaved Parmesan Cheese (4 Tbsp) and check for seasoning. Finish by adding half of the chopped Fresh Chives (15 g), the stems of Fresh Parsley (5 stalks), and freshly ground black pepper.

In a small bowl, toss together the remaining Fresh Chives (15 g), Fresh Dill (30 g), parsley leaves, Lemon Zest (1 Tbsp), parmesan, lemon juice, and a drizzle of olive oil.

To serve, ladle the cooked farro into four bowls. Top each portion with a dollop of Sour Cream (90 g), the reserved crispy mushroom and leek mixture, and the herb mixture. Finish with a final shaving of parmesan cheese and provide lemon wedges for squeezing.