8ouncescremini, or white button mushrooms, washed and sliced
3 to 4scallions, chopped
Salt and freshly ground black pepper
Cut the sausage links into pieces about 1/2-inch thick (kitchen shears work well for this) and set aside.
Using low-sodium chicken broth in place of plain water, cook and drain the farro according to the package directions. Set aside.
While the farro simmers, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and sauté until lightly browned and cooked through, 4 to 5 minutes. Drain the excess fat from the pan, transfer the sausage to a plate and set aside.
Add the remaining tablespoon of olive oil to the pan along with the shallots. Sauté over medium heat until softened, 2 minutes.
Add the mushrooms and continue sautéeing until they're nicely browned, 5 to 7 minutes longer.
Return the sausage to the pan, add the scallions and cook 1 to 2 minutes longer. Stir in the cooked farro, then taste and adjust the seasoning as needed.