In a Pyrex measuring cup add the dried mushrooms and pour 1 cup of boiling water over the mushrooms. Let sit for 30 minutes.
Drain the mushrooms through a fine strainer set over a bowl to catch and reserve the "mushroom water." Squeeze remaining water out of the mushrooms.
Cook farro according to the package directions. Shorten the directed cooking time by about 10 minutes. Drain any remaining water.
In a large nonstick sauté pan, heat the olive oil over medium heat. Add the shallots and sauté until they begin to soften, about 3 minutes. Add the mushrooms and sauté until they soften and release their liquid. Add the salt, garlic, and thyme. Continue to sauté until the mushrooms are tender, about 5 minutes.
Mix in the reconstituted dried mushrooms to the sauté pan. Add the wine and simmer until the wine is absorbed. Add the cooked farro and "mushroom water," simmering until the water is absorbed.
Just when the water has absorbed into the farro and mushrooms, stir in the Parmesan cheese, parsley and pepper.