Vegetarian Farro and Wild Mushroom Casserole

Equipment

• Oven
• Skillet

Ingredients

• 1 cup uncooked pearled farro
• ½ lb. Swiss chard with stems
• 3 Tbsp. extra-virgin olive oil
• 8 oz. shiitake mushrooms, stemmed and sliced (about 3¼ cups)
• 8 oz. cremini mushrooms, sliced (about 3¼ cups)
• 1 tsp. kosher salt
• 1 large carrot, peeled and diced (about 1½ cups)
• ½ large yellow onion, diced (about 1½ cups)
• 1½ cups mushroom broth (such as Pacific), divided
• ¼ cup dry white wine
• 4 Tbsp. butter, divided
• 3 Tbsp. all-purpose flour
• 4 oz. Parmesan cheese, grated (about 1 cup)
• ½ cup panko breadcrumbs
• ¼ cup chopped fresh flat-leaf parsley

Instructions

1. 1Preheat the oven to 400°F. Combine 2 cups of water and the farro in a saucepan, bringing it to a boil over high heat. Lower the heat to a simmer and cook until the grains are tender, about 20 minutes. Drain any excess liquid and set the farro aside.
2. 2Finely chop the Swiss chard stems to yield 2 cups, and roughly chop the leaves to get about 3 1/2 cups. Warm the olive oil in a large ovenproof skillet over medium-high heat.
3. 3Toss the sliced shiitake and cremini mushrooms into the skillet along with the kosher salt. Cook, stirring occasionally, until the mushrooms turn deeply browned, about 8 minutes. Taking the time to properly brown the mushrooms builds a rich, meaty flavor base for the casserole.
4. 4Stir in the diced carrot, onion, and chopped chard stems. Cook for 5 minutes until the vegetables soften. Mix in the chard leaves and 1/4 cup of the mushroom broth, then cover the pan and let it cook for 3 to 4 minutes until the greens wilt.
5. 5Remove the lid and pour in the dry white wine. Scrape the bottom of the skillet to release any browned bits, letting the liquid simmer for 1 minute until it evaporates completely. Those browned bits pack concentrated flavor that enriches the final sauce.
6. 6Add 3 tablespoons of the butter to the pan and stir until it melts. Dust the all-purpose flour evenly over the vegetables, stirring continuously to coat them.
7. 7Pour in the remaining 1 1/4 cups of mushroom broth 1/2 cup at a time, mixing well after each addition. Bring the liquid to a gentle simmer and cook for 2 minutes until the sauce thickens.
8. 8Take the skillet off the heat. Fold in the grated Parmesan cheese and the cooked farro until everything is well combined.
9. 9Melt the remaining 1 tablespoon of butter and toss it with the panko breadcrumbs. Scatter the buttery crumbs evenly over the casserole. Place the skillet in the oven and bake for 30 minutes until the edges bubble and the top turns golden brown.
10. 10Take the casserole out of the oven and garnish with the chopped fresh parsley. Let the dish rest for 10 minutes before serving so the sauce can set up and thicken slightly.

Recipe Details