Farro, Caramelized Onion, and Wild Mushroom Stuffing

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup celery finely chopped
• 0.3 cup celery leaves 
• 0.5 ounce the following: parmesan rind) dried
• 0.5 cup wine dry white
• 1.5 cups farro uncooked
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 1 teaspoon kosher salt divided
• 2 tablespoons olive oil divided
• 2.5 cups onion finely chopped
• 6 cups mushroom caps sliced ( 12 ounces mushrooms)
• 3 cups water boiling

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• baking pan
• aluminum foil

Directions

1. Combine 3 cups boiling water and dried porcini mushrooms in a bowl; cover and let stand 30 minutes.
2. Drain through a sieve over a bowl, reserving the soaking liquid. Finely chop the mushrooms.
3. Preheat oven to 35
4. Heat 1 tablespoon oil in a large saucepan over medium-high heat; swirl to coat.
5. Add onion; saut 2 minutes, stirring frequently. Reduce heat to low; cook 30 minutes or until onion is tender and lightly browned, stirring occasionally.
6. Add reserved porcini liquid, chopped porcini, farro, and 1/2 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 1/3 cup.
7. Remove from heat.
8. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat.
9. Add shiitake mushrooms, celery, thyme, and sage; sprinkle with remaining 1/2 teaspoon salt and pepper. Saut 6 minutes or until mushrooms are lightly browned, stirring occasionally.
10. Add wine to skillet; cook 3 minutes or until liquid evaporates.
11. Add shiitake mixture to farro mixture; stir to combine. Spoon stuffing into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; cover dish with foil.
12. Bake at 350 for 30 minutes.
13. Let stand for 5 minutes, and top with celery leaves.