Quick-cooking farro, with its nutty flavor and thick, chewy texture, is the cereal bowl darling, the star of countless salads and the base of many traditional Italian soups.
It’s also quite delicious mixed with mushrooms and cheese, and baked in a golden gratin gratin.
Other than home-style rice fried, there aren’t many grain gratin recipes out there, possibly because grains are already filling enough and don’t need the extra weight from the addition of dairy and eggs.
But in the dead of winter, when rib-eye dishes are at their best, a farro and mushroom gratin might be just right. And this one works on its own, served as a meatless main course (perhaps rounded off with a fresh green salad), or as a rich side dish alongside chicken or fish.
The most efficient way to make this recipe is to go through the steps simultaneously. While the farro is simmering in one pan, brown the mushrooms in a skillet. Just be sure to get them deep bronzed so they condense and caramelize.
After that, the shallots only need a short period of time in that same skillet, just enough to be tender and sweet.
I’ve added mascarpone to give this gratin a particularly creamy core, but feel free to replace the crème frache. The mascarpone is softer and denser, but the pronounced tartness of crème frache can contrast nicely with the earthiness of farro and mushrooms.
One thing to keep in mind is that farro can vary greatly between brands. Most of what you find in the United States is pearled or semi-pearled, meaning some or all of the bran has been removed so it’s done faster. But you can also use whole grain farro. It takes longer to soften (about an hour or so), but it’s much more nutritious and, in a good way, chewier too. Wheat berries and barley are also great substitutes. And if you’re looking for something gluten-free, try wild rice or brown rice. Gratins like these are easy to customize.
You can also change the vegetables in that regard. Leftover roasted cauliflower, winter squash, or Brussels sprouts will all work well, or some sautéed kale with garlic, and they make this warming dinner even easier to prepare — though no less satisfying to eat.
Recipe: Farro and Mushroom Gratin
