INGREDIENTS
1 1/2 cups
cooked farro
3 tbsp
olive oil
1 lb
mushrooms, I used baby bellas, shitakes, and enoki mushrooms, chopped into pieces
2 cloves
garlic
1/2 cup
white wine
1/2 cup
finely shredded fontina
kosher salt and freshly cracked black pepper pepper
2
scallions, chopped