1 lb. mushrooms, mixed and sliced into 1.5 inch pieces (We like shiitake, cremini, oyster, baby bellas)
8 springs fresh thyme
1 c. thinly sliced or chopped leeks, onions, or shallots
1 c. mascarpone or creme fraiche
1 c. chopped fresh parsley (regular or Italian)
1 ⅔ c. shredded Gruyere cheese
Lemon wedges for serving
Bring a medium pot of water to a boil over high heat, and add a generous pinch of salt. Cook the farro according to package directions until tender (about 20-30 mins). Drain well in a colander and while still warm, drizzle enough olive oil to lightly coat the grains, tossing them to prevent sticking (you can do this in the colander). Set aside.
Heat oven to 425 degrees. In a large, ovenproof skillet, heat 3 tablespoons olive oil over medium-high heat until hot. Add ½ the mushrooms and ½ the thyme to the pan, covering the bottom, but not over-crowding. Let the mushrooms brown on one side for 3-5 minutes, then stir and brown the other side. Transfer them to a plate, and sprinkle them with salt and pepper. Add more oil to the pan, repeat with remaining mushrooms and thyme, and add them to the plate when finished.
Stir in remaining olive oil (about 1 tbsp) shallots and/or onions. and saute until tender and light brown, about 5-6 minutes. Season with salt and pepper. Remove the skillet from the heat and add the plated mushrooms, discarding the thyme. Stir in the farro, mascarpone, and ¾ cup parsley. You can add more salt and pepper if needed. Spread out evenly over the skillet and sprinkle grated Gruyere on top.
Place the skillet in the oven and bake for about 10-15 minutes so that it is hot and the cheese is melted. Broil for 1-2 minutes until the Gruyere begins to brown. Sprinkle with remaining parsley and serve with lemon wedges. Pair with the 2019 Grenache – spectacular!*Image sourced from NYT Cooking
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