Farro Or Barley Mushroom Pie Recipe

How to make it

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• Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander, discarding soaking water.
• Bring farro, water (3 cups), and 1/4 teaspoon salt to a boil in a medium saucepan, then reduce heat and simmer, uncovered, until tender, 15 to 20 minutes.
• Drain.
• While farro cooks, melt butter with oil in a 12-inch heavy skillet over medium-high heat, then cook garlic and half of scallions, stirring frequently, 2 to 3 minutes.
• Add mushrooms, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until just softened, about 5 minutes.
• Add Madeira and simmer 1 minute.
• Transfer to a bowl and stir in farro, then cool completely.
• Stir in ricotta, remaining scallions, and salt and pepper to taste.
• Roll out pastry while filling cools:
• If pastry is in 1 piece, cut into 2 equal pieces.
• Roll out each piece on a lightly floured surface into an 11-inch square.
• Stack squares on a parchment-paper-lined baking sheet with a second sheet of parchment between them, then cover with plastic wrap and chill at least 30 minutes.
• Assemble and bake pie:
• Put a large baking sheet on rack in middle of oven and preheat oven to 400°F.
• Set aside top square of pastry on parchment.
• Spread cooled filling evenly over pastry on baking sheet, leaving a 1-inch border.
• Brush border with some of egg wash, and, using parchment, invert second square on top, lightly pressing to seal border.
• Brush top with remaining egg wash, then crimp border with a fork and trim with a pizza wheel or sharp knife.
• Cut a few small steam vents in top of pie and decoratively score pastry.
• Slide pie on parchment onto preheated baking sheet in oven and bake until puffed and deep golden brown, about 45 minutes.
• Carefuly cut with a serated knife.
• Note: this freezes well and when partially frozen, I cut out the pieces and reheated in the oven prior to serving
• it was superb!