Farro and three mushroom ragout

Method

1. Drain the shiitake and porcini mushrooms, keeping the soaking liquid. Remove the woody stems and finely slice the caps; set aside.
2. Heat half the oil in a large saucepan over medium heat and sauté the garlic for 2 minutes. Add the sage and sauté for 2–3 minutes, until the leaves change colour, then add the onion and a pinch of sea salt and sauté for 5 minutes. Add the celery, sliced dried mushrooms, farro and wine to the pan and sauté for 3–5 minutes, or until the wine has almost evaporated. Add the 5 cups of mushroom soaking liquid with 1 teaspoon sea salt. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes, or until the farro is tender. You can allow any excess liquid to evaporate by leaving the lid off once cooked.
3. Heat the remaining oil in a frying pan over high heat and sauté the button mushrooms for 3 minutes, or until golden brown. Add the parsley and combine before folding the mushroom mixture through the cooked farro. Add a good dollop of sour cream and the freshly ground black pepper before serving warm.