Farro and Wild Mushroom Gratin

Farro and Wild Mushroom Gratin

We love this Farro and Wild Mushroom Gratin for a holiday meal or all winter long. Its hearty, delicious and full of nutrients. This is our take on green bean casserole, a classic Thanksgiving dish. Instead of cream of mushroom soup, we made a lighter sauce with a little white wine, flour and parmesan cheese.

This dish is full of nutrients thanks to the fiber-rich farro, wild mushrooms and spinach. Mushrooms add an umami, savory flavor, making this a hearty and filling vegetarian dish.

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Farro and Wild Mushroom Gratin

Thanksgiving, Fall, Winter, Farro, Mushrooms, Gratin, Vegetarian

We love this Farro and Wild Mushroom Gratin for a holiday meal or all winter long. Its hearty, delicious and full of nutrients. This is our take on green bean casserole, a classic Thanksgiving dish. Instead of cream of mushroom soup, we made a lighter sauce with a little white wine, flour and parmesan cheese.Β 

  • Author: Claire Virga
  • Yield: 4 Servings 1x
  • Category: Dinner

Ingredients

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

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 c olive oil in a large ovenproof skillet over medium-high. 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 c vegetable broth, 1/2 c at a time, stirring to incorporate. Bring mixture to a simmer, and cook, stirring often, until thickened, about 2 minutes. Remove from the heat and stir in the cheese and cooked farro.
  8. Toss the breadcrumbs with 2 Tbsp olive oil and sprinkle over the gratin.
  9. Broil for 2-3 minutes, until breadcrumbs are golden brown and casserole is bubbling.
  10. Remove from oven and let stand for 10 minutes. Sprinkle with parsley before serving.

*To prepare ahead, skip broiling and cover with foil and refrigerate until ready to bake. Bake at 400F for 30 minutes until breadcrumbs are golden brown and filling is bubbling.

Keywords: Thanksgiving, Fall, Winter, Farro, Mushrooms, Gratin, Vegetarian, Holiday, One Pot

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