1/2 cup |
dried shiitake mushrooms, soaked overnight in 2½ cups water |
1/2 cup |
dried porcini mushrooms, soaked overnight in 2½ cups water |
2 tablespoons |
olive oil |
2 |
garlic cloves, finely sliced |
5 |
sage leaves |
1 |
onion, finely sliced |
|
sea salt |
2 |
celery stalks, diced |
2 cups |
farro, soaked overnight with enough water to cover, drained |
1/2 cup |
dry white wine |
8 |
button mushrooms, cut into quarters |
2 tablespoons |
flat-leaf parsley, finely chopped |
1/4-1/2 cup |
sour cream or mascarpone |
1/2 teaspoon |
freshly ground black pepper |