Tuscan Farro Salad with Mushrooms | Autumn Lunch

Rinse the farro under cold running water. Bring to a boil in a pot with plenty of water and half a teaspoon of sea salt for 20-25 minutes, until tender but still holding a nice al dente texture. Drain well and let cool slightly in a large bowl.

Wipe the button mushrooms with a damp paper towel and cut them into thick slices. Peel and crush the garlic cloves. In a large pan, heat 30 ml of extra virgin olive oil. Add the mushroom slices and sauté over medium-high heat for 6-8 minutes, until nicely browned and the released liquid has evaporated.

In the last 2 minutes of cooking, add the crushed garlic, dried thyme, the remaining sea salt, and a pinch of ground black pepper. Stir vigorously to release all the flavors, then remove the pan from the heat.