Place 1 T. oil in a medium saucepan. Sauté shallots on medium-low heat for 2 to 3 minutes. Drain spelt, add to the saucepan and sauté for 3 minutes. Add the mirin and simmer 5 minutes. Drain water from mushrooms and combine. Coarsely chop mushrooms and set aside. Add salt, pepper, mushroom soaking water, vegetable stock to the spelt. Cover and simmer about 30 to 45 minutes until the spelt is tender.
Heat 1 T. oil in a skillet and sauté the mushrooms 5 minutes. Add garlic and cook 1 minute. Add the mushroom mixture to the spelt and simmer 15 to 20 minutes until the mushrooms are tender. Stir in the Edensoy, parsley and parmesan. Add extra salt or pepper to adjust the seasoning, if desired and serve.
1g fat (23% calories from fat),