Wild Mushroom, Coastal Huckleberry and Green Farro Salad

Ingredients:

For the Pickled Mushrooms

• 1.5 lbs Wild mushrooms (Chanterelles, porcini, oyster for example) small mushrooms left whole, larger ones torn into bite-sized pieces)
• 2 Tablespoons of Bricoleur Vineyards estate olive oil
• 2 Shallots, finely diced
• 3 Garlic cloves, crushed
• 2 sprigs of Fresh thyme
• 1 teaspoon of Dried marjoram
• Zest of one lemon
• 1 Tablespoon Demerara sugar
• I cup of water
• 2/3 cup of Apple cider vinegar
• 1 teaspoon of Wild fennel pollen

Directions:

For the Pickled Mushrooms

1. Heat a heavy-bottomed saute pan over medium-high flame.
2. Add the olive oil and the shallots, garlic, fresh thyme, and dried marjoram, and saute until shallots just begin to color.
3. Add the mushrooms to the pan and continue to cook until they have released their water.
4. Add the remaining ingredients and bring to a simmer for one minute.
5. Remove the mushrooms from the heat and allow them to cool in the pickling liquid. At this point, the mushrooms will keep refrigerated for one month.

Ingredients:

For the Green Farro

• 1/2 cup of Green farro
• 3 Tablespoons of Bricoleur Vineyards estate olive oil
• 2 Shallots
• 1 Garlic clove
• 1/4 cup of White wine
• 2 cups of Water
• 1 Tablespoon of Fresh thyme
• 2 Tablespoons of Fresh parsley
• Salt and freshly ground pepper to taste
• Other Garnishes
  • 3/4 cup of fresh huckleberries (blackberries may be substituted)
  • 2 teaspoons of chopped fresh tarragon

Directions:

For the Green Farro

1. In a heavy bottomed pot heat one tablespoon of the olive oil, add the shallot and saute until they are just translucent.
2. Add the white wine and reduce dry.
3. Add the farro, water, and salt and bring to a boil. Cook until the grain has lost most of its bite.
4. Drain and toss with remaining olive oil, thyme, parsley, and freshly ground black pepper to taste.

To Finish:

1. Warm seasoned farro and pickled mushrooms together.
2. Fold in fresh huckleberries and tarragon gently and taste for seasoning. Adjust with additional Bricoleur olive oil and aged sherry vinegar.
3. This salad may be served hot or at room temperature