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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.
Course Dinner
Servings 4
Cuisine Mediterranean, Mediterranean Diet
Diet Vegetarian


  • 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


  • Adjust oven rack to upper level and preheat broiler on low.
  • Cook farro in vegetable broth according to package directions.
  • De-stem the kale and roughly chop. 
  • 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.
  • 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. 
  • 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.
  • 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. 
  • Toss the breadcrumbs with 2 tablespoons of olive oil and sprinkle over the gratin. 
  • Broil for 10 minutes, checking after the first 5, until breadcrumbs are golden brown and casserole is bubbling.
  • Remove from oven and let stand for 10 minutes. Sprinkle with parsley before serving.
  • *To prepare ahead, skip broiling and cover with foil; refrigerate until ready to bake. Bake at 400°F for 30 minutes until breadcrumbs are golden brown and filling is bubbling.
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