Makes about 10 farro cakes

Ingredients

2 cups cooked farro
6 tablespoons butter
1 medium shallot, chopped fine
1 garlic clove, chopped fine
2 teaspoons lemon zest
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
2 cups wild mushrooms, roasted with salt, pepper and olive oil, chopped fine
1 egg, beaten
¹/₂ fine breadcrumbs (whole wheat preferably)
¹/₄ cup parmesan cheese, finely grated
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon cracked black pepper
Oil

Directions

In a large saute pan heat half the butter to a medium high heat. Add shallots, garlic and lemon zest and saute a few minutes until the shallots and garlic are translucent. Add the rest of the butter and then the herbs and the mushrooms and saute until all the butter is incorporated into the mushrooms. In a large bowl combine the farro and the mushroom mixture and mix well. Add the egg, the breadcrumbs, the lemon juice and the salt and pepper and mix well. Take about ¹/₄ cup of the mixture (a little bit more if desired) and form a little patty no more than ¹/₂ inch thick. Place the patty on a piece of parchment paper and do the remainder of the patties. Refrigerate for about 20 minutes to let the patties settle and firm up. Heat a little bit of oil in a large saute pan to high. Once the pan is hot, place the patties down and cook until crispy on each side, flipping only once! Serve with a dollop of sour cream of yogurt!