Farro with Mushrooms and Cream Sauce

Instructions

1. Cook the farro in the stock according to package directions. Drain and keep warm.
2. Make the sauce: In a small saucepan, combine the wine, lemon and orange juices, 1 teaspoon of the minced shallots, sea salt, white pepper and lemon and orange zest. Simmer, uncovered, until slightly reduced (3-5 minutes). Stir in the coconut cream and remove from the heat. Add the butter, one piece at a time, whisking well after each addition so the sauce becomes creamy and smooth. Set aside and keep warm over very low heat (don't allow it to simmer).
3. Fry the sage and Saute the mushrooms: Heat the coconut oil in a large skillet over medium-high heat. When it is shimmering, add the minced sage and quickly fry (about one minute). Using a slotted spoon, remove half of the fried sage and transfer it to the pan with the cream sauce. To the remaining fried sage in the large skillet, add the mushrooms, 1/2 cup minced shallots and a generous pinch of cayenne. Season to taste with sea salt and black pepper. Saute until the shallots soften (5-8 minutes).
4. Add the farro to the skillet with the mushrooms and toss together. Drizzle with the cream sauce and garnish with the fresh chopped parsley and additional lemon and orange zest.