Farro with Creamy Mushroom Sauce

Heat the olive oil in a sauté pan over medium heat.

Add the sliced mushrooms and chopped onion. Sauté for about 5 minutes, or until the onions and mushrooms are soft.

Add the garlic, basil, and thyme and sauté for another minute.

Pour in the white wine and cook for about 3 minutes, or until most of the wine has evaporated.

Stir in the heavy whipping cream and the demi-glace dissolved in hot water. Alternatively, use beef, chicken, or vegetable stock or broth in place of the demi-glace mixture.

Let the sauce simmer for 4-5 minutes, stirring occasionally.

Mix in the grated Parmesan cheese until melted and the sauce is creamy.

Season with salt and freshly ground black pepper to taste.

Serve the creamy mushroom sauce over cooked farro, or over another pasta or grain if desired.