Place the farro in a blender, and hit the pulse button 5-6 times for 5 seconds. The farro needs to have a variety of sized pieces. There should be large pieces all the way down to a fine powder.

Heat a pot over medium heat, and add the extra virgin olive oil. Lightly toast the farro.

The poultry seasoning, salt, and bay leaf cooking for 30 seconds.

Sweet soy sauce and black vinegar were added and cooked for 30 seconds.

Add the vegetable stock, and stir to mix all ingredients. Reduce the heat to a low simmer, and cover, continue to cook for 12-15 minutes.

Stir the cooking farrow every 5 minutes, the mixture should be very thick, like paste at the end.

Allow the farro to cool just so that you can touch it without burning your finger. Firmly mix the potato starch into the cooked farro.

Allow the mixture to cool completely.

In a large bowl, combine the extra virgin olive oil, poultry seasoning, and kosher salt, and mix to combine.

Place the sliced eggplant on a baking sheet lined with parchment paper. Use a pastry brush to coat both sides of the eggplant.

Sprinkle the thyme leaves on top.

Cook in an oven set at 425 degrees, for 10 minutes. The eggplant should be soft with some crisping of the edges.

Set aside to cool.

Preheat the oven to 450 degrees.

Remove the stems from the shiitake mushrooms.

In a large bowl combine all of the ingredients, and mix well.

Gently massage the shiitake mushroom to fulling coat the mushrooms.

Place the shiitake mushrooms on a baking sheet lined with parchment paper.

Cook for 5 minutes, the edges should have a hint of crispy edges.

Place a sheet of plastic wrap on top of your cutting board.

Scoop some of the cooked farro onto the plastic wrap, dip your fingers in water and gently form an oval patty.

The eggplant round goes in the middle of the patty.

Place a small about of farro on top of the eggplant and start to incase the eggplant.

Gently press the shiitake mushroom into the top of the steak.

Wrap the plastic wrap around the steak, twist the ends to seal, and create pressure to help form the patty. Place in the fridge for 30 minutes to cool and set.

Preheat the oven to 425 degrees.

Heat a cast iron over medium-high heat, and drizzle a dash of extra virgin olive oil to just cover the bottom of the pan. Place the steak in a pan mushroom side up. Give the pan a shake to make it is not sticking. Cook on top of the stove for 3 minutes, then place in the oven to cook for about 6 minutes.

Gently flip the steak, and place the steak back in the oven for 6 minutes.

The finished steak should be crispy on the edges and golden brown.

Heat a large pot over medium heat, and add the EVOO and the sliced onions.

Cook the onions slowly until a deeply caramelized color is reached.

Add the red wine, cooking until reduced by more than half, the wine should almost be completely evaporated.

Add the bay leaf, thyme sprigs, and vegetable stock. Bring to a boil and reduce to a simmer cooking for 10 minutes.

Combine the flour with 2 Tbsp all-purpose flour. Add the slurry to the gravy and continue to cook for 15 minutes.