Place the dried wild mushrooms in a bowl and cover with boiling water. Let stand for 20 minutes while you prepare the other ingredients. Once softened, drain and chop into small pieces.

Cut the onion, carrots, celery and cremini mushrooms into large chunks and place in the bowl of a food processor. Pulse (do not blend) until coarsely chopped, working in batches if necessary. 

Heat olive oil in a large pot over medium high heat. Add the vegetables and cook for 5-7 minutes over high heat until most of the water has released and cooked off.

Reduce the heat to medium and stir in the garlic, thyme and tomato paste. Cook for another 2 minutes. Add the red wine and allow the alcohol to cook off then add the chopped tomatoes and soaked wild mushrooms. Bring to a boil then reduce the heat to low and simmer for 15 minutes uncovered.

Meanwhile, whisk together the coconut cream, miso and soy sauce until smooth. Add to pot along with the cooked farro. Simmer for another 5 minutes.

Turn off the heat and stir in the balsamic vinegar. Season with salt to taste. If the sauce seems too thick add a splash of water or cooking liquid from the pasta. Serve warm.