Bring 3 cups water to a boil in a medium saucepan. Add 1 teaspoon salt and 1 cup pearled farro. Reduce to a simmer and cook for 25-30 minutes until tender but still slightly chewy. Drain farro immediately in a fine mesh strainer and spread on a plate to cool.
1 cup pearled farro, 3 cups water, salt
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add sliced mushrooms in a single layer and cook undisturbed for 5 minutes until golden brown on the bottom. Stir and cook for another 2-3 minutes until tender.
12 oz cremini mushrooms, ¼ cup olive oil
Reduce heat to medium and add remaining 2 tablespoons olive oil and sliced shallots to the mushrooms. Cook for 8-10 minutes, stirring occasionally, until shallots soften and turn golden. Add minced garlic and cook for 1 minute until fragrant.
2 shallots, 3 cloves garlic, ¼ cup olive oil
Remove skillet from heat and add drained farro to the mushroom and shallot mixture. Toss to coat with pan juices. Stir in lemon juice and chopped parsley. Season with salt and black pepper to taste.
1 cup pearled farro, 2 tbsp lemon juice, ½ cup fresh parsley, salt, black pepper
Transfer the warm salad to a serving bowl. Top with grated Parmesan if using and drizzle with extra olive oil if it looks dry. Serve warm or at room temperature within 30 minutes for best texture.
¼ cup Parmesan cheese, ¼ cup olive oil
