Cook farro in boiling salted water until tender, about 10-15 minutes. Drain, rinse with cold water and drain. Set aside. DO NOT overcook. Farro can be made 2 days ahead. Cover & chill.
Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms to skillet. Sauté until crisp and cooked through, 8-10 minutes. Add water if sticking
Transfer mushrooms to a plate; season with salt and pepper.
In mushroom pan, add white wine to reduce, then add greens, mushrooms back and garlic. Let the wine mixture mostly evaporate.
To the minced garlic and mushrooms add the 2 tbsp olive oil or butter (regular or vegan) along with the herbs and farro and small amount of broth stirring often, until heated through adding more broth as needed.
Season mixture with salt and pepper, stirring just to evenly incorporate then topping with parmesan cheese.