Place the cooked farro in a large bowl and set aside,

Place the olive oil into a cast iron skillet over medium high heat. Once the oil is shimmering, add the mushrooms and saute for about 15 minutes, stirring occasionally, until they are golden brown.

Add the garlic and stir for 30 seconds before adding the white wine. Continue to cook the mushrooms until the white wine has evaporated and then remove the mushrooms from the heat.

Toss the mushrooms and farro together and season with salt and pepper.

Sprinkle the fontina on top of the mixture. Garnish with the sliced scallions and serve.