Farro and Mushroom Gratin

In this elegant gratin, nutty farro and earthy mushrooms are baked with herbs and mascarpone into a creamy casserole topped with Gruyère. It’s a rich, meatless meal that needs nothing more than a crisp green salad to round it out, though it’s also a satisfying side dish alongside roast chicken or fish.

Salt and black pepper

1 1⁄2 cups pearled or semipearled

farro

6 tablespoons extra-virgin olive oil,

plus more as needed

1 pound mixed mushrooms (such as oyster, maitake, portobello, shiitake or cremini), cut into 1 1⁄2-inch pieces

6-8 fresh thyme sprigs

1 cup thinly sliced shallots, leeks or

onion

1 cup mascarpone or crème fraîche 1 cup chopped parsley leaves and tender stems, chives, mint or cilantro

8 ounces shredded Gruyère (about

1 2⁄3 cups)

Lemon wedges, for serving

(optional, see Note)

Instructions: Heat oven to 425 degrees. Bring a medium pot of wellsalted water to a boil over high heat.

Add farro to the pot, and cook according to package directions until tender (which should be about 20-30 minutes). Drain well in a colander. While still warm (and leaving the farro in the colander, if you like), drizzle the grains with enough olive oil to coat lightly, tossing well to prevent from sticking. Set aside.

While farro is cooking, prepare the mushrooms: In a large ovenproof skillet, heat 3 tablespoons of the oil over medium-high until hot but not smoking. Add enough of the mushrooms to cover the skillet in one layer without crowding and half the thyme. Cook, undisturbed, until bottoms of the mushrooms are golden brown, 3-5 minutes. Stir and let brown on the other side, 2-3 minutes more. Use a slotted spoon to transfer mushrooms and thyme to a plate, and season with salt and pepper. Add another 2 tablespoons oil to the pan and repeat with another layer of mushrooms and thyme, adding them to the plate when done. Repeat with more mushrooms if necessary.

Add remaining 1 tablespoon oil to skillet and stir in shallots and a large pinch of salt and pepper. Sauté until tender and golden brown, 4 to 6 minutes.

Remove skillet from heat and return mushrooms to the pan (discarding the thyme sprigs). Stir in farro, mascarpone and 3⁄4 cup parsley. Taste and add more salt and pepper, if needed. Spread mixture evenly in the skillet and sprinkle Gruyère on top. Bake until the farro is hot and Gruyère is melted, 10-15 minutes. Turn on broiler and broil for 1-2 minutes until Gruyère starts to bubble and develop brown spots.

Sprinkle with remaining parsley and serve with lemon wedges for squeezing on top, if you’d like.

Makes 6-8 servings

Note: If you’re using tangy crème fraîche instead of mascarpone, you may not need the lemon. Taste before squeezing.