Farro With Mushrooms and Asparagus Recipe

Add the farro to the boiling water and cook for 10 minutes, stirring occasionally, until it's al dente. Drain the farro and set it aside.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, thyme, and the rehydrated porcini mushrooms. Sauté, stirring occasionally, for 5 minutes, or until the onions are tender and fragrant. Stir in 2 tablespoons of sherry vinegar and cook for another 1 minute, letting it mostly evaporate.