Farro and Wild Mushroom Gratin

Farro and Wild Mushroom Gratin

This Farro and Wild Mushroom Gratin is inspired by a Southern Living recipe. Our spin on this classic recipe utilizes whole-wheat breadcrumbs instead of traditional breadcrumbs. Using whole-wheat breadcrumbs is a simple swap and a great way to lighten up any recipe and add some additional fiber and nutrients.

Mushrooms make this a hearty and filling vegetarian dish while farro gives this dish a boost of fiber, magnesium, and zinc.

This makes such a delicious and satisfying vegetable side at Thanksgiving or any special holiday meal.

Print

Farro and Wild Mushroom Gratin

Farro and Wild Mushroom Gratin

This Farro and Wild Mushroom Gratin is inspired by a Southern Living recipe. Our spin on this classic recipe utilizes whole-wheat breadcrumbs instead of traditional breadcrumbs. Using whole-wheat breadcrumbs is a simple swap and a great way to lighten up any recipe and add some additional fiber and nutrients.

Mushrooms make this a hearty and filling vegetarian dish while farro gives this dish a boost of fiber, magnesium, and zinc.

This makes such a delicious and satisfying vegetable side at Thanksgiving or any special holiday meal.

Nutritional Highlights

  • Mushrooms make this a hearty and filling vegetarian dish.
  • This recipe is packed with vegetables and heart-healthy olive oil.

 

  • Author: Pam Fullenweider
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: Mediterranean

Ingredients

Scale
  • 1 cup uncooked farro
  • vegetable broth
  • 1 bunch kale 
  • 1/2 cup + 2 tablespoons olive oil, divided
  • 8 ounces sliced shiitake mushrooms
  • 8 ounces sliced baby bella mushrooms
  • 1/2 teaspoon kosher salt
  • 1 large carrot, diced
  • 1/2 large yellow onion, diced
  • 1/4 cup dry white wine
  • 3 tablespoons all-purpose flour
  • 4 ounces grated parmesan cheese
  • 3/4 cup whole wheat panko breadcrumbs
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Adjust oven rack to upper level and preheat broiler on low.
  2. Cook farro in vegetable broth according to package directions.
  3. De-stem the kale and roughly chop. 
  4. Heat 1/4 cup olive oil in a large ovenproof skillet over medium-high heat. Add mushrooms and salt and cook, stirring occasionally, until browned.
  5. Add the carrot and onion and cook, stirring often, until tender – about 5 minutes. Add the kale and cool until slightly wilted, about 3-4 minutes. 
  6. Add the wine and stir to loosen any browned bits on bottom of pan. Simmer until liquid has evaporated, about 1 minute. Sprinkle the flour over the mixture, stirring constantly.
  7. Gradually add 1 1/4 cup vegetable broth, 1/2 cup at a time, stirring to incorporate. Bring mixture to a simmer, and cook, stirring often, until thickened, about 2 minutes. Removc from the heat and stir in the parmesan and cooked farro. 
  8. Toss the breadcrumbs with 2 tablespoons of olive oil and sprinkle over the gratin. 
  9. Broil for 10 minutes, checking after the first 5, until breadcrumbs are golden brown and casserole is bubbling.
  10. Remove from oven and let stand for 10 minutes. Sprinkle with parsley before serving.
  11. *To prepare ahead, skip broiling and cover with foil; refrigerate until ready to bake. Bake at 400F for 30 minutes until breadcrumbs are golden brown and filling is bubbling.

Keywords: Fully Mediterranean, Mediterranean diet, gratin recipes, dinner recipes

No Comments

Post A Comment