Oyster Mushroom Cassoulet

At work they do regional dishes from around the world, but they always add their own stupid twist to it, ruining the food (gluten-free pancakes... sushi except it's diced yam and a vegetable... you get the idea). The sole exception to this was "oyster mushroom cassoulet" and probably only because I forgot what real cassoulet tastes like. We love mushrooms and are trying to eat more vegetarian, so we made up the recipe just from the ingredient list I copied down at work. First try was great!

Makes about 5-6 people-dinners worth.

Ingredients

• oyster mushroom 1/2lb
• farro 2 cups dry
• butter
• mirepoix (onion, carrot, celery) about 2 medium onions; ratio is 2:1:1
• can of chickpeas

• crimini mushroom, like 6

• rosemary

• thyme
• black pepper
• salt

(the above are all ground together)

• bay leaf
• olive oil

Instructions

1. Make mirepoix

2. Before mirepoix is done (a little over the cooking time for farro before it), start boiling water. Put some spice mix, a bay leaf, and some olive oil in the pot. Add the farro. Stir occasionally.

3. Ten minutes before mirepoix is done, add the chopped mushroom and rinsed chickpeas to it.

4. When mirepoix is done, add ground spice mix to taste. Then mix in the drained farro.