Farro and Wild Mushroom Casserole

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 two cups of water and the farro in a saucepan and bring to a boil over high heat. Lower the heat to a simmer and cook until the grains are tender, which takes about 20 minutes. Drain any excess liquid and set the farro aside.
2. 2Chop the Swiss chard stems finely to yield two cups, and roughly chop the leaves to get about three and a half 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 the mixture, stirring every so often, until the mushrooms turn deeply browned, about eight minutes.
4. 4Stir in the diced carrot, onion, and chopped chard stems. Cook for five minutes until the vegetables soften. Mix in the chard leaves and a quarter cup of the mushroom broth, then cover the pan and let it cook for three to four 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, and let the liquid simmer for one minute until it evaporates completely.
6. 6Add three tablespoons of 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 one and a quarter cups of mushroom broth a half cup at a time, mixing well after each addition. Bring the liquid to a gentle simmer and cook for two 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 final 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 it with the chopped fresh parsley. Allow the dish to rest for 10 minutes before serving.

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