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1
Preheat the oven to 350.
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2
In a pie plate, toast the walnuts for 10 minutes, or until well browned.
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3
Let cool, then coarsely chop.
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4
Increase the oven temperature to 425.
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5
In a bowl, toss the shiitake with 1/4 cup of the oil and season with salt and pepper.
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6
Spread the shiitake on the baking sheet and roast for about 25 minutes, or until tender and browned around the edges.
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7
In a small bowl, cover the shallot with the sherry vinegar and let stand for 10 minutes.
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8
Add the thyme and whisk in 1/2 cup of the oil.
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9
Season with salt and pepper.
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10
Heat 1 cup of the chicken stock in a microwave oven.
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11
Add the porcini and let stand for 10 minutes.
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12
Remove the porcini and coarsely chop; pour the soaking liquid into a bowl, stopping before you reach the grit.
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13
In a saucepan, heat the remaining 2 tablespoons of oil.
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14
Add the onion and garlic and cook over moderate heat until translucent, 6 minutes.
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15
Add the farro, porcini and their soaking liquid, the remaining 5 cups of stock and the bay leaf.
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16
Bring to a simmer, then cover and cook over moderately low heat until the farro is tender, about 20 minutes.
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17
Drain well; discard the bay leaf.
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18
Return the farro to the saucepan and toss with the walnuts, shiitake, sherry vinaigrette and parsley and season with salt and pepper.
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19
Transfer to a bowl and serve warm or at room temperature.
