Ingredients
- 3 cloves of garlic, finely grated
- 3 sprigs of thyme, leaves picked
- 80 g of breadcrumbs, for the pangrattato
- 10 g of fresh horseradish, finely grated, for the pangrattato
- 1 handful of parsley, or basil leaves or both
- 600 g of portabellini mushrooms
- 70 g of butter
- 1 tbsp of olive oil
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6 and line a big roasting tin with baking paper.Step 2
Place the mushrooms in the roasting tin, top down, stalk up. Melt the butter in a small saucepan with the garlic, thyme and some seasoning. Spoon a little over the mushrooms and then roast in the oven for 15-20 mins, until they are golden and softened.Step 3
While the mushrooms roast, heat the olive oil and butter for the farro in a large saucepan and sweat the onion for 5-6 mins until just softened. Add the farro and stir.Step 4
Add the vegetable stock, bring to the boil and then simmer for 15 mins. You may need to add a splash of water to stop it sticking towards the end, but you want the farro to absorb all the stock.Step 5
Place all the ingredients for the pesto into a food processor and blitz until you have a slightly chunky paste. Season to taste.Step 6
When the farro is al dente, and the stock absorbed, stir in 2 heaped tbsp of pesto and mix well. Keep warm on a low heat.Step 7
For the pangrattato, put the breadcrumbs, olive oil and horseradish into a frying pan and gently fry over a medium heat until the breadcrumbs are a rich, golden brown.Step 8
Divide the farro between your serving dishes, add another spoon of pesto to each, top with some of the garlic mushrooms and a good sprinkle of the pangrattato. A few fresh herb leaves finish it all off nicely.