Farro, Caramelized Onion, And Wild Mushroom Stuffing

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3 cups boiling water

1/2 cup dried porcini mushrooms (about 1/2 ounce)

2 tablespoons olive oil, divided

2 1/2 cups finely chopped onion

1 1/2 cups uncooked farro

1 teaspoon kosher salt, divided

6 cups sliced shiitake mushroom caps (about 12 ounces mushrooms)

1 cup finely chopped celery

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

1/2 teaspoon freshly ground black pepper

1/2 cup dry white wine

Cooking spray

1/4 cup celery leaves

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