Tuscan Sautéed Mushroom Farro Salad | Warm Autumn Grain Bowl

Rinse the farro grains thoroughly under cold running water in a fine mesh sieve. Place in a medium saucepan, cover with plenty of lightly salted water, and bring to a boil.

Cook over medium heat, covered, for about 20-25 minutes until the grains are pleasantly tender with a bite (al dente). Drain and let cool to lukewarm in a bowl.

Clean the brown button mushrooms with a damp cloth, then cut into thick wedges or quarters. Finely chop the shallots and garlic cloves.