• 1 cup farro
• 3 cups vegetable stock
• 1/ 2 teaspoon kosher salt, divided
• 4 tablespoons unsalted butter
• 2 tablespoons roughly chopped dill
• 2 tablespoons roughly chopped flat leaf parsley
• 1 tablespoons thyme leaves
• 1/ 4 teaspoon lemon zest
• 8 ounces burrata
• 16 ounces mixed mushrooms
• 1 tablespoon brown miso paste
• 2 tablespoons extra virgin olive oil
• 1/ 4 teaspoon black pepper
• 4 thyme sprigs

Method

• Step 1

  Preheat oven to 450 and place rack at top 1/3 of oven.

• Step 2

  In a medium saucepan, combine farro, stock and salt. Bring to a boil and reduce to a simmer and cook until tender, 30 minutes. Drain any excess water and transfer farro to medium bowl.

• Step 3

  Return saucepan to stove at medium heat. Melt butter until dark brown, approximately 3 minutes. Pour brown butter over farro, add dill, thyme leaves and parsley, and stir to combine.

• Step 4

  While farro is cooking, prepare the mushrooms. In a medium bowl, whisk together miso paste, extra virgin olive oil, pepper, salt. Add mushrooms and toss to combine. Place on parchment-lined baking sheet along with thyme sprigs and roast until charred and tender, approximately 10-12 minutes rotating pan and tossing mushrooms halfway through.

• Step 5

  To assemble, pour farro into large shallow bowl, add mushrooms on top and then top with torn pieces of burrata. Zest lemon over dish and garnish with dill, thyme and parsley leaves.