The Quadronno Atelier: Gentle Oven-Roasted Wild Mushrooms with Creamy Fontina Farrotto and Thyme-Vermouth Butter

Instructions

1. 1

   Preheat your oven to 375°F (190°C), an ideal temperature for gentle roasting that coaxes out juices without shrinking the mushrooms into leathery crisps. On a large parchment-lined rimmed baking sheet, tumble together 1 lb mixed wild mushrooms, half of the 2 sliced shallots, 2 tbsp extra virgin olive oil, half of the thyme leaves stripped from 5 sprigs fresh thyme, 1/2 tsp fine sea salt, and 1/4 tsp freshly cracked black pepper. Spread into a single, uncrowded layer so the steam can dissipate freely.

   5 min

   Tip: Treat the mushrooms like delicate architecture—giving them breathing room on the pan ensures they roast into supple, golden gems rather than stewing in their own water.

2. 2

   Slide the baking sheet onto the center rack of the oven and let the mushrooms gently roast for 18 minutes until their edges begin to curl, turn amber, and yield an intoxicating forest aroma.

   18 min

   Tip: Resist the urge to stir them during the first 12 minutes; allowing them undisturbed contact with the hot sheet builds deep, caramelized baseline notes.

3. 3

   While the mushrooms roast passively, set a medium saucepan over medium heat and melt 1 tbsp unsalted European-style butter. Add the remaining half of the 2 sliced shallots and sauté for 2 minutes until translucent. Pour in 1 cup semi-pearled farro, stirring continuously for 2 minutes until the grains smell deeply toasted and nutty.

   4 min

   Tip: Toasting the grain in butter acts as the structural foundation of the farrotto, sealing the grain's starch so it releases gradually for a silkier texture.

4. 4

   Deglaze the farro with 2 tbsp dry white vermouth, scraping any caramelized bits from the base until the wine evaporates. Pour in 2 1/2 cups rich chicken brodo along with the remaining 1/4 tsp fine sea salt. Bring to a lively simmer, then lower the heat to medium-low, cover partially, and let simmer for 15 minutes until the farro is tender yet retains a pleasant, al dente chew.

   15 min

   Tip: Unlike classic arborio rice, semi-pearled farro needs only an occasional stir, freeing your hands while it absorbs the brodo.

5. 5

   Pull the baking sheet from the oven briefly. Drizzle 2 tbsp dry white vermouth directly over the hot mushrooms, tossing gently to capture the fond on the pan, then return to the oven for an additional 4 minutes of gentle roasting to lock in the herbal glaze.

   4 min

   Tip: The ambient heat instantly blooms the aromatics in the vermouth, infusing the mushrooms with acidity and lifting their natural woodsy sweetness.

6. 6

   In a small skillet over medium heat, melt the remaining 2 tbsp unsalted European-style butter. Add 8 fresh sage leaves, 3 tbsp Piedmontese hazelnuts, and the rest of the thyme from 5 sprigs fresh thyme. Swirl for 3 minutes until the butter turns hazelnut-brown (nocciola), the nuts are toasted, and the sage leaves are crisp and fragrant. Remove from heat immediately.

   3 min

   Tip: Watch the milk solids closely; the moment the butter stops foaming and smells nutty, take it off the flame to prevent scorching.

7. 7

   Remove the farrotto from heat. Perform the mantecatura: vigorously fold in 3/4 cup Fontina Val d'Aosta and the remaining 1/4 tsp freshly cracked black pepper until the cheese melts into a creamy, ribbon-like sauce. Divide the farrotto between warm wide bowls, top with the golden, gentle-roasted wild mushrooms, and spoon the warm hazelnut-sage brown butter over top.

   3 min

   Tip: Always warm your bowls in the fading heat of the oven for a minute; it keeps the fontina luxuriously supple until the very last bite.